FCS Skill-a-thon - Arkansas 4-H Program

FCS Skill-a-thon

The University of Arkansas System Division of Agriculture offers all its Extension and Research programs and services without regard to race, color, sex, gender identity, sexual orientation, national origin, religion, age, disability, marital or veteran status, genetic information, or any

other legally protected status, and is an Affirmative Action/Equal Opportunity Employer.

State 4-H O-Rama

Senior 4-H’ers

OBJECTIVES Targeted Life Skills: Wise Use of Resources, Planning/Organizing, Goal Setting, Critical Thinking, Problem Solving, Decision Making, Learning to Learn, Self-esteem, Teamwork, Contributions to Group Effort, Leadership, Conflict Resolution, Cooperation, Social Skills, Communication ELIGIBILITY Each county may enter one team composed of three or four senior 4-H members in the 4-H FCS Skill-a-thon activity at the Arkansas 4-H O-Rama. If four members participate, the lowest score will be dropped. No individual or member of a team who previously won first place in this activity is eligible to compete. Counties unable to form a team may enter one 4-H member to compete as an individual. Scores of individual competitors will be ranked individually along with scores of individual team members. ACTIVITY All team members and individual competitors will participate in three identification classes and one judging class. The competition is comprised of the following: 1. Sewing & Clothing Identification: Identify from a provided list fabrics, fasteners, seams, design/cut, and other items related to apparel, fashion design, and/or sewing. Fifteen minutes are allowed to identify 25 items (50 points). 2. Interior Design & Housing Identification: Identify from a provided list decorating techniques, colors, patterns, design elements and/or layouts. Fifteen minutes are allowed to identify 25 items (50 points). 3. Food & Cooking Identification: Identify from a provided list appliances, utensils, spices, herbs and/or other food related items. Fifteen minutes are allowed to identify 25 items (50 points). 4. Food & Nutrition Judging Classes: Participants will judge two food and nutrition judging classes with four items in each class, based on a scenario provided. Classes may include snacks, menus and/or specific food items. Contestants will have 15 minutes to place the two classes using standard placing cards. Refer to page 388 in the FCS Skill-a-thon study materials (see Suggested Resources) for a sample placing card.

The University of Arkansas System Division of Agriculture offers all its Extension and Research programs and services without regard to race, color, sex, gender identity, sexual orientation, national origin, religion, age, disability, marital or veteran status, genetic information, or any

other legally protected status, and is an Affirmative Action/Equal Opportunity Employer.

SCORING Scoring for the three identification classes (Sewing & Clothing, Interior Design & Housing, and Food & Cooking) will be 50 points each for a total of 150 points from identification classes. Food and Nutrition Judging classes will be 100 points (two classes, 50 points each). Total points possible in the FCS Skill-a-thon are 250 points. The team score will be calculated from the combined top three scores on individual events. Individual rank is determined by combined scores from all FCS Skill-a-thon activities. SUGGESTED RESOURCES FCS Skill-a-thon study materials are listed below. Fabric samples to prepare for Sewing & Interior Design Identification are available for purchase: Nasco Fabric File: http://www.enasco.com/product/WA24060H# AWARDS The high-point individual will receive a trophy. Individuals scoring second-, third-, fourth-, and fifth-place will receive ribbons. Individual trophies will be given to each member of the first-place team. Each member of the second-, third-, fourth- and fifth-place teams will receive ribbons. All others will receive participation ribbons. PREPARED BY Lisa Washburn – Associate Professor – Health Revised 9/6/2017

FCS

Skill-a-thon Study

Materials

Food

& Cooking

Name____________________ County/State__________________ Contestant #___________

4-H FCS Skill-a-thon - Foods & Cooking ID Sheet (Revised March 2014) You will be provided 25 items from the list below. Write the number on the item in the blank for what that

item represents. Correct answers are worth 2 points each. (Completed as an individual)

Utensils

Apple corer

Apple slicer

BBQ Spatula

BBQ Tongs

_______Butter Knife

Can Opener, Hand

Chefs Knife

Chopper

Chopsticks

Cookie Cutter

Decorative slicer, Ripple

Decorative Slicer, Vee

Egg Separator

Egg Slicer

Egg Timer

Flour Sifter

Garlic Press

Grater

Gripper

Ice Cream Scoop

Kitchen Fork

Liquid Measuring Cups

Measuring Cups

Measuring Spoons

Meat Tenderizer

Melon Baller

Mixing Bowl

Nut Chopper

Paring Knife

Pasta Measurer

Pasta Server

Pastry Blender

Pastry Brush

Pie/Cake Server

Pizza Cuter

______ Potato Masher

Rolling Pin

Rubber Spatula

Scraper

Serving Fork

Serving Spoon

Slicing Knife

Soup Spoon

Spatula

Strainers

Tart Press

______Thermometer, Candy

______Thermometer, Meat

Tongs

Turner

Utility Knife

Vegetable Peeler

______Wire Wisk

Grill Brush

Herbs and Spices

Allspice

Anise

Basil

Bay Leaves

Celery Seed

Chili Powder

Chives

Cilantro

Cinnamon

Cloves

Cumin

Dill

______Garlic

Ginger

Mace

Mint Leaves

Mustard

Nutmeg

Oregano

Paprika

Parsley

Pepper, Black

______Pepper, White

Poppy Seed

Rosemary

Sage

Sesame Seed

Tarragon

Thyme

Turmeric

Appliances

Blender

Can Opener, Electric

Crock-pot

Food Processor

Ice Cream Maker

Mixer, Countertop

Mixer, Hand

Rice Cooker

Tea Kettle

Toaster

Toaster Oven

Turkey Fryer

______Skillet, Electric ______Waffle Iron

Cookware

Baking Pan

Baking Sheet

Broiler Pan

Colander

Double Broiler

Dutch Oven

Frying Pan

Mini Muffin Tin

Muffin Tin

Pastry Press

Pie Plate

Pot Holder

Roaster Pan

Sauce Pan

Sauce Pot

Steamer Basket

Stockpot

Trivet

Tube Pan

Wire Cooling Rack

Dish and Tableware

Bread Plate

Butter Dish

Cake Plate

Carafe

Creamer and Sugar Set

Gravy Boat

Juice Glass

Meat Platter

Napkin Ring

Parfait Cup

Pepper Mill

Saucer

______Punch Bowl

______Tea Pot

FCS Skill-a-thon Food and Cooking ID - Revised March 2014 Page 1

FSC Skill-a-thon Food and Cooking ID Definitions Revised March 2014

Utensils

1. Apple Corer- This tool has a circular cutting edge that is forced down into the

apple, allowing the apple to remain whole so it can then be easily sliced into

sections for eating it out of hand or baking it whole with the outer skin. A tool

used to extract the core from the apple without cutting the apple into sections and

then individually cutting out each part of the core.

2. Apple Slicer- This professional-quality tool is pressed down over the apple to

make eight uniform slices and remove the core.

3. BBQ Spatula- A utensil with a long handle and flat bottom used to turn food

while cooking.

4. BBQ Tongs- A utensil with long handles used to grip and turn food while

cooking.

5. Butter Knife - A blunt knife used for cutting or spreading butter or other similar

spreads.

6. Can Opener, Hand- A hand held device used for cutting cans open.

7. Chef’s Knife- A large knife with a wide blade, generally considered all-purpose

knives that are used for cutting and dicing.

8. Chopper- A utensil used to cut food into smaller pieces.

9. Chopsticks- A pair of slender sticks made especially of wood or ivory, held

between the thumb and fingers and used as an eating utensil in Asian countries

and in restaurants serving Asian food.

10. Cookie Cutter- A shaped template with a sharp edge used to cut cookies or

biscuits from rolled dough.

11. Decorative Slicer, Ripple- A utensil used to cut food that leaves a rippled edge.

12. Decorative Slicer, Vee- A utensil used to cut food that leaves a vee shape.

13. Egg Separator- A spoon shaped utensil, which has a hole in the bottom and is

used to separate white eggs from the yolk.

14. Egg Slicer- A kitchen tool with a slatted, egg-shaped hollow on the bottom and a

hinged top consisting of 10 fine steel wires. When the upper portion is brought

down onto a hard-cooked egg sitting in the base, it cuts the egg into even slices.

15. Egg Timer- A small hourglass or clockwork timing device used to time the

boiling of an egg, usually capable of timing intervals of three to five minutes.

16. Flour Shifter- A utensil used to incorporate air into flour and other dry

ingredients.

17. Garlic Press- A press used for extracting juice from garlic.

18. Grater- A device with sharp edged holes against which something is rubbed to

reduce it to shreds. Used to grate such things as cheese.

19. Grill Brush- A brush with a long handle on the end that is used to clean a grill.

20. Gripper- Small rubbery circle used for opening jars.

21. Ice Cream Scoop- A utensil used to remove ice cream from a carton or other

container while forming the ice cream into a ball or oval shape. Ice-cream scoops

come in several styles and sizes. Scoops come in many sizes, from tiny to large

(about 1 to almost 3 inches in diameter).


22. Kitchen fork- A utensil used to lift or turn small food.

23. Liquid measuring cups- Cups that come in clear plastic or glass with a ¼ inch

headspace so liquid can be carried without spilling and a pouring spout.

24. Measuring Cups- Cups that are used to measure dry and solid ingredients. They

usually come in a set of four nesting cups: ¼ cup, 1/3 cup, ½ cup, and 1 cup.

25. Measuring Spoons- Spoons that are used to measure small amounts of dry or

liquid ingredients.

26. Meat Tenderizer- Hammer or paddle type utensil that comes in metal or wood and

in a plethora of sizes and shapes. They can be large or small, have horizontal or

vertical handles and be round-, square- or mallet-shaped. Some have smooth

surfaces while others are ridged.

27. Melon Baller- A small, bowl-shaped tool used to cut round- or oval-shaped pieces of

melon. The best melon ballers are rigidly constructed with wood or metal handles and sharp-

edged, stainless steel bowls, which come in several sizes, from about 1/4 inch to 1 inch. 28. Mixing Bowl- A large bowl made of pottery, glass, metal, or plastic and are used

to mix ingredients and come in a variety of sizes.

29. Nut Chopper- A device with blades that chops nuts into small pieces.

30. Paring Knife- A knife that is smaller and shorter with fairly narrow blades,

generally used for delicate jobs.

31. Pasta Measurer- A utensil used to measure pasta

32. Pasta Server- A utensil used to serve pasta

33. Pastry Blender- A mixing utensil used to cut flour and shortening when making

pastry and biscuits.

34. Pastry Brush- A small type brush used to spread butter or spices over food.

35. Pie/Cake Server- A utensil, which has a triangular, shaped bottom with handle

and is used to serve cake or pie.

36. Pizza Cutter- A utensil consisting of a wheel with a sharpened blade used to cut

pizza

37. Potato Masher- A tool used to crush food, usually after cooking it, so that it forms

a soft mass.

38. Rolling Pin- A cylinder that may or may not have, small handles at either end

used to roll dough for piecrusts, biscuits, or cookies.

39. Rubber Spatula- A flexible utensil used to remove food from spoons, side of

bowls and pans.

40. Scraper- A plastic utensil used to scrap food from bowls etc.

41. Serving Fork- A large type fork used to serve food.

42. Serving Spoon- A large type spoon used to serve food.

43. Slicing Knife- A knife with long narrow flexible blades that may or may not be

serrated.

44. Soup Spoon- A spoon with a rounded bowl for eating soup.

45. Strainers- A bowl type item with holes in it that is used to separate liquids from

solid food.

46. Tart Press- Any type of press used to shape or mold pastry.

47. Thermometer, Candy - A candy thermometer, also known as a sugar thermometer,

is a thermometer used to measure the temperature and therefore the stage of a

cooking sugar solution.


48. Thermometer, Meat - A meat thermometer is a thermometer used to measure the

internal temperature of meat, especially roasts and steaks, and other cooked foods.

The degree of "doneness" of meat correlates closely with the internal temperature,

so that a thermometer reading indicates when it is cooked as desired.

49. Tongs - An instrument with two movable arms that are joined at one end, used for

picking up and holding things.

50. Turner- A utensil used to lift foods such as biscuits and cookies from baking

sheet.

51. Utility Knife- A knife that has a long and narrow blade that is generally used for

cutting.

52. Vegetable Peeler- A utensil used to peel the skin from vegetables.

53. Wire Whisk- A utensil used to beat and blend ingredients or food-, especially egg

white mixtures.

Herbs and Spices

1. Allspice- A spice, used especially in baking, made from the dried, nearly ripe

berries of this plant.

2. Anise- An annual, aromatic Mediterranean herb (Pimpinella anisum) in the

parsley family, cultivated for its seed like fruits and the oil obtained from them

and used to flavor foods, liqueurs, and candies.

3. Basil- An Old World aromatic annual herb (Ocimum basilicum) in the mint

family, cultivated for its leaves. Also called sweet basil. The leaves of this plant

used as a seasoning. Any of various plants in the genus Ocimum, native to warm

regions, having aromatic foliage and terminal clusters of small, usually white

flowers.

4. Bay Leaves- The leaf of the bay laurel or "true laurel", Laurus nobilis, is a

culinary herb often used to flavor soups, stews, and braises and pates in

Mediterranean Cuisine

5. Celery Seed- A seed of the celery plant used as seasoning.

6. Chili Powder- A seasoning consisting of ground chilies mixed with other spices,

such as cumin and oregano.

7. Chives-A Eurasian bulbous herb (Allium schoenoprasum) in the lily family,

having clusters of usually pink to rose-violet flowers and cultivated for its long,

slender, hollow leaves. Often used in the plural. The leaves of this plant used as a

seasoning.

8. Cilantro- A Parsley-like herb used as seasoning or garnish.

9. Cinnamon- The dried aromatic inner bark of certain tropical Asian trees in the

genus Cinnamomum, especially C. verum and C. loureirii, often ground and used

as a spice.

10. Cloves- The flower bud of this plant is used whole or ground as a spice. An

evergreen tree (Syzygium aromaticum) native to the Moluccas and widely

cultivated in warm regions for its aromatic dried flower buds.

11. Cumin- An annual Mediterranean herb (Cuminum cyminum) in the parsley family,

having finely divided leaves and clusters of small white or pink flowers. The seed

like fruit of this plant is used for seasoning, as in curry and chili powders.

http://en.wikipedia.org/wiki/Bay_laurel

http://en.wikipedia.org/wiki/Herb


12. Dill- An aromatic herb (Anethum graveolens) native to Eurasia, having finely

dissected leaves and small yellow flowers clustered in umbels. The leaves or

seeds of this plant are used as a seasoning.

13. Garlic - A strong-smelling pungent-tasting bulb, used as a flavoring in cooking

and in herbal medicine.

14. Ginger- A plant (Zingiber officinale) of tropical Southeast Asia having yellowish-

green flowers and a pungent aromatic rhizome. The rhizome of this plant often

dried and powdered and used as a spice. Also called gingerroot.

15. Mace- An aromatic spice made from the dried, waxy, scarlet or yellowish

covering that partly encloses the kernel of the nutmeg.

16. Mint Leaves- Any plant with the aromatic family 'mentha'. The leaves are used to

make essential oil or for seasoning and flavoring.

17. Mustard- Any of various Eurasian plants of the genus Brassica, especially B.

nigra and B. juncea, which are cultivated for their pungent seeds and edible

leaves. A condiment made from the powdered seeds of certain of these plants

18. Nutmeg- An evergreen tree (Myristica fragrans) native to the East Indies and

cultivated for its spicy seeds. The hard, aromatic seed of this tree is used as a

spice when grated or ground. A grayish to moderate brown.

19. Oregano- A perennial Eurasian herb (Origanum vulgare) of the mint family,

having aromatic leaves. The leaves of this plant used as a seasoning. Pungent

leaves used as seasoning with meats and fowl and in stews and soups and omelets

20. Paprika- A mild powdered seasoning made from sweet red peppers. A dark to

deep or vivid reddish orange.

21. Parsley- A cultivated Eurasian herb (Petroselinum crispum) having flat or curled,

ternately compound leaves. The leaves of this plant are used as a seasoning or

garnish.

22. Pepper, Black- The small, dark, unripe fruit of the pepper plant (Piper nigrum), is

used whole or ground as a pungent spice.

23. Pepper, White - White pepper is used to a great extent in recipes for appearance

only, usually in white sauces where you might not want dark specks if black

pepper was used. White pepper is milder in flavor than black pepper as well.

24. Poppy Seed- Any plant or species of the genus Papaver, herbs with showy

polypetalous flowers and a milky juice. From one species (Papaver somniferum)

opium is obtained, though all the species contain it to some extent; also, a flower

of the plant.

25. Rosemary-An aromatic evergreen Mediterranean shrub (Rosmarinus officinalis)

having light blue or pink flowers and grayish-green leaves that are used in

cooking and perfumery. The leaves of this plant are used as a seasoning

26. Sage- Any of various plants of the genus Salvia, especially S. officinalis, having

aromatic grayish-green, opposite leaves. Also called ramona. The leaves of this

plant are used as a seasoning.

27. Sesame Seed- Small oval seeds of the sesame plant.

28. Tarragon- An aromatic Eurasian herb (Artemisia dracunculus) having linear to

lance-shaped leaves and small, whitish-green flower heads arranged in loose,

spreading panicles. The leaves of this plant are used as a seasoning.

http://dictionary.reference.com/search?q=papaver

http://dictionary.reference.com/search?q=papaver%20somniferum


29. Thyme- Any of several aromatic Eurasian herbs or low shrubs of the genus

Thymus, especially T. vulgaris, of southern Europe, having small, white to lilac

flowers grouped in head like clusters. The leaves of this plant are used as a

seasoning.

30. Turmeric- A widely cultivated tropical plant (Curcuma domestica) of India,

having yellow flowers and an aromatic, somewhat fleshy rhizome. The powdered

rhizome of this plant, used as a condiment and a yellow dye.

Appliances

1. Blender – An electrical kitchen appliance used for mixing foods or batter.

2. Can Opener, Electric- An electrical device used for cutting cans open.

3. Crock-pot- An electric cooker that maintains a relatively low temperature, used to

cook foods over a long period of time.

4. Food Processor- Appliance consisting of a container, in which food is cut, sliced,

shredded, grated, blended, beaten or liquidized. Used to prepare foods.

5. Ice Cream Maker-An appliance used to make ice cream which may involve a

paddle used to mix ingredients while melting ice provides low temperatures.

6. Mixer, Countertop-An electrical device that blends or mixes substances or

ingredients, especially by mechanical agitation.

7. Mixer, Hand-A hand held device that blends or mixes substances or ingredients,

especially by mechanical agitation.

8. Rice Cooker- A self-contained electrical appliance used primarily for cooking

rice.

9. Skillet, Electric - A skillet or frying pan that instead of being placed on the stove

is heated by plugging it into an outlet. The best skillets provide an even heating

surface, not always the case with stovetop cooking.

10. Tea Kettle - A metal or plastic vessel with a lid, spout, and handle, used for

boiling water.

11. Toaster- A mechanical device used to toast bread, especially by exposure to

electrically heated wire coils.

12. Toaster Oven-An electrical appliance that can be used as either a toaster or an

oven.

13. Turkey Fryer- An appliance used to deep fry turkeys or large birds.

14. Waffle Iron- An appliance having hinged indented plates that impress a grid

pattern into waffle batter as it bakes.

Cookware

1. Baking Pan- A pan with sides that vary in deepness and are used to bake such

things as cakes.

2. Baking Sheet- A flat, shiny metal tray used for cooking such things as biscuits

and cookies.

3. Broiler Pan- A metal tray used to hold food while broiling under a grill.

4. Colander- A bowl-shaped kitchen utensil with perforations for draining off liquids

and rinsing food.

5. Double Boiler- A pair of cooking pots, one fitting on top of and partly inside the

other. Food cooks gently in the upper pot while water simmers in lower pot.

http://en.wikipedia.org/wiki/Rice


6. Dutch Oven- An iron container with lid used for cooking stews or casseroles.

7. Frying Pan- A pan, used for frying foods, with a single long side handle,

measured in inches and may have either straight or sloped sides.

8. Mini Muffin Tin- A muffin tin with smaller holes used to make mini muffins

9. Muffin Tin- A tin consisting of holes in which batter is placed to make muffins

10. Pastry Press- Any type of press used to shape or mold cookies.

11. Pie Plate- A plate used to serve pie.

12. Pot Holder- A pad used to protect hands when working with hot pans.

13. Roaster Pan- A pan with deep sides used to cook roast.

14. Sauce Pan- A pan used to cook sauces on the stovetop, with a long side handle

and straight sides measured in quarts.

15. Sauce Pot- A short and wide pot with two handles and close fitting lid.

16. Steamer Basket- Metal basket that inserts into a pan. Used for steaming

vegetables.

17. Stockpot- A pot with two handles and are tall and narrow.

18. Trivet- An object placed between a serving dish or bowl and a dining table,

usually to protect the table from heat damage. A metal stand with short feet, used

under a hot dish on a table.

19. Tube Pan- A round pan with a hollow projection in the middle, used for baking or

molding foods in the shape of a ring.

20. Wire Cooling Rack- A rack used to hold hot foods such as cakes, breads, and

cookies for cooling.

Dish and tableware

1. Bread Plate- A small plate used to hold bread while eating.

2. Butter Dish- A small dish with cover used to store and serve butter.

3. Cake Plate- A small plate that is used to serve or eat.

4. Carafe- A glass or metal bottle, often with a flared lip, used for serving water or

wine. A glass pot with a pouring spout, used in making coffee.

5. Creamer and Sugar Set- A set used to hold and serve creamer and sugar at the

table.

6. Gravy Boat- An elongated dish or pitcher for serving gravy.

7. Juice Glass- A small glass used for juices.

8. Meat Platter- A large serving plate.

9. Napkin Ring- A circular band used to hold a particular person's napkin.

10. Parfait Cup – Fluted cup designed to serve sundaes and parfaits.

11. Pepper Mill- A utensil for grinding peppercorns.

12. Punch Bowl- A large bowl for serving a beverage, such as punch.

13. Saucer- A small shallow dish having a slight circular depression in the center for

holding a cup.

14. Tea Pot- A pot used for tea.


Oklahoma State University and New Mexico State University, U.S.

Department of Agriculture, State and Local governments cooperating.

Oklahoma State University and New Mexico State University offers their

programs to all eligible persons regardless of race, color, national origin,

religion, gender, age, disability of status as a veteran, and is an Equal

Opportunity Employer.

4-H

FCS Skill-a-thon

Food

and Cooking ID

The photos shown here are only one option of what an

item may look like. Other options are available.

Revised March 2014

Cooking Utensils

http://cooking.shopping.com/xPF-Magma_S_S_Heavy_Duty_BBQ_Tongs

Herbs and Spices

http://www.google.com/imgres?imgurl=http://www.delhiseeds.org/prod_images/rosemary-herb.jpg&imgrefurl=http://www.delhiseeds.org/listing.php%3Fcat_id%3D43%26amp%3Bcatname%3DHerbs&h=510&w=680&sz=72&tbnid=p4IwqBDrBZiDWM:&tbnh=104&tbnw=139&prev=/images%3Fq%3Dphoto%2Bof%2Brosemary&hl=en&usg=__z3MRkWpi-JRUoExRz2nedeO-TLM=&ei=q9TNS8vEKZ6qM_vemLMJ&sa=X&oi=image_result&resnum=1&ct=image&ved=0CAkQ9QEwAA

APPLIANCES

Cookware

DISH AND TABLEWARE

1

4-H FCS Skill-a-thon

Foods and

Cooking ID


item may look like. Other options are available. Revised March 2014

2

Apple Corer — This tool has a circular

cutting edge that is forced down into the

apple, allowing the apple to remain whole so

it can then be easily sliced into sections for

eating it out of hand or baking it whole with

the outer skin. A tool used to extract the core

from the apple without cutting the apple into

sections and then individually cutting out each

part of the core.

Apple Slicer — This

professional-quality tool is

pressed down over the apple to

make eight uniform slices and

remove the core.

BBQ Tongs — A utensil with

long handles used to grip and

turn food while cooking.

Chef’s Knife — A large knife

with a wide blade, generally

considered all-purpose knives that are

used for cutting and dicing.

BBQ Spatula — A utensil

with long handle and flat bot-

tom used to turn food while

cooking.

Chopper — A utensil used

to cut food into smaller

pieces.

Utensils

Can Opener, Hand — A hand

held device used for cutting

cans open.

Butter Knife - A blunt knife used

for cutting or spreading butter or other

similar spreads.

3

Chopsticks — A pair of slender sticks

made especially of wood or ivory, held

between the thumb and fingers and used as

an eating utensil in Asian countries and in

restaurants serving Asian food. Cookie Cutter — A shaped template

with a sharp edge used to cut cookies or

biscuits from rolled dough

Decorative Slicer, Ripple — A utensil

used to cut food that leaves a rippled edge.

Decorative Slicer, Vee — A utensil used

to cut food that leaves a vee shape

Egg Separator — A spoon shaped utensil,

which has a hole in the bottom and is used

to separate the white from the yolk of the

egg.

Egg Slicer — A kitchen tool with a

slatted , egg-shaped hollow on the bottom

and a hinged top consisting of 10 fine steel

wires. When the upper portion is brought

down onto a hard-cooked egg sitting in the

base, it cuts the egg into even slices.

4

Flour Sifter — A utensil used to

incorporate air into flour and other dry

ingredients.

Grater — A device with sharp edged holes

against which something is rubbed to

reduce it to shreds. Used to grate such

things as cheese.

Egg Timer — A small hourglass or clock-

work timing device used to time the boiling

of an egg, usually capable of timing

intervals of three to five minutes.

Garlic Press — A press used for

extracting juice from garlic

Grill Brush — A Brush with a long handle

on the end that is used to clean a grill

Gripper — Small rubbery circle used for

opening jars.

5

Ice Cream Scoop — A utensil used to

remove ice cream from a carton or other

container while forming the ice cream into

a ball or oval shape. Ice-cream scoops

come in several styles and sizes. Scoops

come in many sizes, from tiny to large

(about 1 to almost 3 inches in diameter.

Kitchen Fork — A utensil used to lift or

turn small food.

Liquid Measuring Cups — Cups that

come in clear plastic or glass with a 1/4”

headspace so liquid can be carried without

spilling and a pouring spout..

Measuring Cups — Cups that are used to

measure dry and solid ingredients. They

usually come in a set of four nesting cups:

1/4 cup, 1/3 cup, 1/2 cup, and 1 cup

Measuring Spoons — Spoons that are

used to measure small amounts of dry or

liquid ingredients

Meat Tenderizer — Hammer or paddle

type utensil that comes in metal or wood

and in a plethora of sizes and shapes. They

can be large or small, have horizontal or

vertical handles and be round-, square-, or

mallet-shaped. Some have smooth surfaces

while others are ridged.

6

Melon Baller — A small bowl-shaped tool

used to cut round– or oval-shaped pieces of

melon. The best melon ballers are rigidly

constructed with wood or metal handles and

sharp-edged, stainless steel bowls, which

come in several sizes, from about 1/4” to 1”

Mixing Bowl — A large bowl made of

pottery, glass, metal, or plastic and are used

to mix ingredients and come in a variety of

sizes.

Nut Chopper — A device with blades that

chops nuts into small

Paring Knife — A knife that is smaller and

shorter with fairly narrow blades, generally

used for delicate jobs.

Pasta Measurer — A utensil used to

measure pasta

Pasta Server — A utensil used to serve

pasta.

7

Pastry Blender — A mixing utensil used to

cut flour and shortening when making pastry

Pastry Brush — A small type brush used to

spread butter or spices over food

Pie/Cake Server — A utensil, which has a

triangular, shaped bottom with handle and is

used to serve cake or pie.

Pizza Cutter — A utensil consisting of a

wheel with a sharpened blade used to cut

pizza

Potato Masher — A tool used to crush food,

usually after cooking it, so that it forms a soft

mass

Rolling Pin — A cylinder that may or may

not have small handles at either end used to

roll dough for pie crusts, biscuits, or cookies.

8

Rubber Spatula — A flexible utensil used

to remove food from spoons, side of bowls,

and pans

Scraper — A plastic utensil used to scrape

food from bowls, etc.

Serving Fork — A large type fork used to

serve food

Serving Spoon — A large type spoon used

to serve food

Slicing Knife — A knife with long narrow

flexible blades that may or may not be

serrated

Soup Spoon — A spoon with a rounded

bowl for eating soup

9

Tart Press — Any type of press used to

shape or mold pastry Strainer — A bowl type item with holes in it

that is used to separate liquids from solid

food.

Turner — is a kitchen utensil with a long

handle and a broad flat edge, used for lifting

and turning fried foods, biscuits or cookies.

Thermometer, Candy - A candy

thermometer, also known as a sugar

thermometer, is a thermometer used

to measure the temperature and

therefore the stage of a cooking

sugar solution.

Meat Thermometer - A thermometer used

to measure the internal temperature of meat,

especially roasts and steaks, and other

cooked foods. The degree of "doneness" of

meat correlates closely with the internal

temperature, so that a thermometer reading

indicates when it is cooked as desired.

Tongs - An instrument with two movable

arms that are joined at one end, used for

picking up and holding things.

10

Vegetable Peeler — A utensil used to peel

the skin from vegetables

Wire Whisk — A utensil used to beat and

blend ingredients or food, especially egg

Utility Knife — A knife that has a long

and narrow blade that is generally used for

11

HERBS

AND

SPICES

Allspice — A spice used especially in baking, made from the

dried, nearly ripe berries of this plant.

Anise — An annual, aromatic Mediterranean herb (Pimpinella anisum)

in the parsley family, cultivated for its seed like fruits and the oil obtained

from them and used to flavor foods, liqueurs, and candies. plant.

Basil — An Old World aromatic annual herb (Ocimum basilicum) in the

mint family, cultivated for its leaves. Also called sweet basil. The leaves

of this plant are used as a seasoning. Any of various plants in the genus

Ocimun, native to warm regions, having aromatic foliage and terminal

clusters of small, usually white flowers..

Bay Leaves — The leaf of the bay laurel or “true laurel”,

Laurus nobilis, is a culinary herb often used to flavor soups,

stews, and braises and pates in Mediterranean Cuisine.

12

Celery Seed— A seed of the celery plant used as

seasoning.

Chili Powder — A seasoning consisting of ground chilies

mixed with other spices, such as cumin and oregano.

Chives — A Eurasion bulbous herb (Allium schoenoprasum) in

the lily family, having clusters of usually pink to rose-violet flowers

and cultivated for its long, slender, hollow leaves. Often used in the

plural. The leaves of this plant are used as a seasoning.

Cinnamon — The dried aromatic inner bark of certain

tropical Asian trees in the genus Cinnamomum, especially

C. verum and C. loureirii, often ground and used as a spice.

Cloves — The flower bud of this plant is used whole or

ground as a spice. An evergreen tree (Syzygium aromaticum)

native to the Moluccas and widely cultivated in warm regions for

its aromatic dried flower buds.

Cumin — An annual Mediterranean herb

(Cuminum cyminum) in the parsley family, having finely divided

leaves and clusters of small white or pink flowers. The seed like

fruit of this plant is used for seasoning, as in curry and chili

powders.

Cilantro— Parsley-like herb that is used as a seasoning or

garnish, usually in Mexican dishes and salsas, sometimes referred

to as Mexican parsley.

Garlic - A strong-smelling pungent-tasting bulb, used

as a flavoring in cooking and in herbal medicine.

13

Ginger— A plant (Zingiber officinale) of tropical Southeast

Asia having yellowish-green flowers and a pungent aromatic

rhizome. The rhizome of this plant is often dried and powdered

and used as a spice. Also called gingerroot.

Mace — An aromatic spice made from the dried, waxy,

scarlet or yellowish covering that partly encloses the kernel

of the nutmeg.

Mint Leaves — Any plant with the aromatic family

‘menthe’. The leaves are used to make essential oil or for

seasoning and flavoring.

Mustard — Any of various Eurasian plants of the genus

Brassica, especially B. nigra and B. juncea, which are cultivated

for their pungent seeds and edible leaves. A condiment made

from the powdered seeds of certain of these plants.

Nutmeg — An evergreen tree (Myristica fragrans) native to

the East Indies and cultivated for its spicy seeds. The hard,

aromatic seed of this tree is used as a spice when grated or

ground. A grayish to moderate brown.

Oregano — A perennial Eurasian herb (Origanum vulgare)

of the mint family, having aromatic leaves. The leaves of this

plant are used as a seasoning. Pungent leaves used as seasoning

with meats and fowl and in stews and soups and omelets

Paprika — A mild powdered seasoning made from sweet

red peppers. A dark to deep or vivid reddish orange.

Dill — An aromatic herb (Anethum graveolens) native to Eurasia,

having finely dissected leaves and small yellow flowers clustered in

umbels. The leaves or seeds of this plant are used as a seasoning.

14

Parsley — A cultivated Eurasian herb (Petroselinum

crispum) having flat or curled, alternately compound leaves. The

leaves of this plant are used as a seasoning or garnish.

Pepper, Black — The small, dark, unripe fruit of

the pepper plant (Piper nigrum), is used whole or

ground as a pungent spice.

Poppy Seed — Any plant or species of the genus Papaver,

herbs with showy polypetalous flowers and a milky juice. From

one species (Papaver somniferum) opium is obtained, though all

the species contain it to some extent; also, a flower of the plant.

Rosemary — An aromatic evergreen Mediterranean shrub

(Rosmarinus officinalis) having light blue or pink flowers and

grayish-green leaves that are used in cooking and perfumery.

The leaves of this plant are used as a seasoning.

Sage — Any of various plants of the genus Salvia, especially S. offici-

nalis, having aromatic grayish-green, opposite leaves. Also called

ramona. The leaves of this plant are used as a seasoning.

Sesame Seed — Small oval seeds of the sesame

plant.

Pepper, White - White pepper is used to a great extent in

recipes for appearance only, usually in white sauces where you

might not want dark specks if black pepper was used. White

pepper is milder in flavor than black pepper as well.

15

Thyme — Any of several aromatic Eurasian herbs or low

shrubs of the genus Thymus, especially T. vulgaris, of southern

Europe, having small, white to lilac flowers grouped in head like

clusters. The leaves of this plant are used as a seasoning.

Turmeric — A widely cultivated tropical plant (Curcuma

domestica) of India, having yellow flowers and an aromatic,

somewhat fleshy rhizome. The powdered rhizome of this plant,

used as a condiment and a yellow dye.

Tarragon — An aromatic Eurasian herb (Artemisia

dracunculus) having linear to lance-shaped leaves and small,

whitish-green flower heads arranged in loose, spreading panicles.

The leaves of this plant are used as a seasoning.

16

Crock Pot — An electrical cooker that

maintains a relatively low temperature, used

to cook foods over a long period of time.

Ice Cream Maker — An appliance used to

make ice cream which may involve a paddle

used to mix ingredients while melting ice

provides low temperatures.

Food Processor — An appliance consisting

of a container in which food is cut, sliced,

shredded, grated, blended, beaten or

liquidized. Used to prepare foods.

Can Opener, Electrical— An electrical

device used for cutting cans open Blender — An electrical kitchen appliance

used for mixing foods or batter

Appliances

17

Rice Cooker — A self-

contained electrical appliance

used primarily for cooking rice.

Mixer, Countertop — An electrical device

that blends or mixes substances or ingredi-

ents, especially by mechanical agitation.

Mixer, Hand — A hand held device that

blends or mixes substances or ingredients,

especially by mechanical agitation.

Skillet, Electric - A skillet or frying pan that instead of

being placed on the stove is heated by plugging it into

an outlet. The best skillets provide an even heating sur-

face, not always the case with stovetop cooking.

Tea Kettle - A metal or plastic vessel with a lid,

spout, and handle, used for boiling water.

18

Turkey Fryer — An appliance used to deep

fry turkeys or large birds.

Toaster Oven — An electrical appliance

that can be used as either a toaster or an oven

Toaster — A mechanical device used to

toast bread, especially by exposure to

electrically heated wire coils.

Waffle Iron — An appliance having hinged

indented plates that impress a grid pattern

into waffle batter as it bakes.

19

Baking Pan — A pan with sides that vary in

deepness and are used to bake such things as

cakes.

Baking Sheet — A flat, shiny metal tray

used for cooking such things as biscuits and

cookies.

Colander — A bowl-shaped kitchen utensil

with perforations for draining off liquids and

rinsing food.

Broiler Pan — A metal tray used to hold

food while broiling under a grill.

Double Boiler — A pair of cooking pots,

one fitting on top of and partly inside the

other. Food cooks gently in the upper pot

while water simmers in lower pot.

Cookware

20

Dutch Oven — An iron container with lid

used for cooking stews or casseroles.

Frying Pan — A pan used for frying foods

with a single long side handle, measured in

inches and may have either straight or sloped

sides.

Mini Muffin Tin— A muffin tin with

smaller holes used to make mini muffins.

Muffin Tin — A tin consisting of holes in

which batter is placed to make muffins

Pastry Press — Any type of press used to

shape or mold cookies. Pie Plate — A plate used to serve pie.

21

Roaster Pan — A pan with deep sides used

to cook roast.

Sauce Pot — A short and wide pot with two

handles and close fitting lid

Sauce Pan — A pan used to cook sauces on

the stovetop with a long side handle and

straight sides measured in quarts.

Steamer Basket — Metal basket that

inserts into a pan. Used for steaming

vegetables. Stockpot — A pot with two handles and

are tall and narrow

Pot holder — A pad used to protect hands

when working with hot pans.

22

Trivet — An object placed between a serv-

ing dish or bowl and a dining table, usually

to protect the table from heat damage. A

metal stand with short feet, used under a hot

dish on a table.

Tube Pan — A round pan with a hollow

projection in the middle, used for baking or

molding foods in the shape of a ring

Wire Cooling Rack — A rack used to hold

hot foods such as cakes, breads, and cookies

for cooling.

23

Bread Plate — A small plate used to hold

bread while eating

Cake Plate/Stand — A small plate that is

used to serve cake

Butter Dish — A small dish with cover

used to store and serve butter.

Carafe — A glass or metal bottle, often

with a flared lip, used for serving water or

wine. A glass pot with a pouring spout used

in making coffee.

Dish

And

Tableware

24

Creamer and Sugar Set — A set used to

hold and serve creamer and sugar at the table

Gravy Boat — An elongated dish or pitcher

for serving gravy

Juice Glass — A small glass used for juices Meat Platter — A large serving plate

Napkin Ring — A circular band used to

hold a particular person’s napkin.

Parfait Cup — Fluted cup designed to

serve sundaes and parfaits.

25

Pepper Mill — A utensil for grinding

peppercorns

Punch Bowl — A large bowl for serving a

beverage, such as punch

Saucer — A small shallow dish having a

slight circular depression in the center for

holding a cup Tea Pot — A pot used for Tea.

Oklahoma State University and New Mexico State University, U.S. Department of Agri-

culture, State and Local governments cooperating. Oklahoma State University and New

Mexico State University offers their programs to all eligible persons regardless of race,

color, national origin, religion, gender, age, disability of status as a veteran, and is an

Equal Opportunity Employer.

https://www.nmsu.edu/logo/jpgs/NMlogo_1colorstate_noU_red.jpg

Interior

Design & Housing

FCS Skill-a-thon Interior Design & Housing ID – Revised March 2014

Name____________________ County/State___________________ Contestant#___________

4-H FCS (Family Consumer Science) Skill-a-thon - Interior Design & Housing ID Sheet

You will be provided 25 items from the list below. Write the number on the item in the blank for what

that item represents. Correct answers are worth 2 points each. (To be completed as an individual.)

Curtain & Window Treatment ______Banner Valance

______Cafe Curtains

______Casing

______Cornice

______Curtain Drop

______Goblet Pleats

______Header

______Leading Edge

______Pinch pleats

______Piping

______Roman Shade

______Sconce

______Spring tension rod

______Valance

Windows ______Bay window

______Bow window

______Casement window

______Double hung window

______Palladian window

______Picture window

______Recessed window

Carpet ______Textured Cut Pile

______Saxony

______Loop pile (Berber)

______Frieze

______Cut Loop

______Commercial Loop

Material ______Brocade

______Burlap

______Chenille

______Chintz

______Damask

______Denim

______Gingham

______Interlining

______Lining

______Silk

______Tapestry

Decorative Woods

______Base board

______Chair Rail

______Crown Molding

______Door Casing

______Door/Window Jamb

______Fascia Board

______Cove Molding

Tools

______Hammer ______Putty Knife ______Tape Measure

______Flathead Screwdriver ______Safety Glasses ______Wire Cutter

______Level ______Slip Joint Pliers ______Wrench

______Needle-nose Pliers ______Tongue & Groove Pliers ______Utility Knife

______Phillips Screwdriver

Painting

______Drop Cloth ______ Paint Brush, Synthetic Bristle ______ Roller Tray

______Pad Applicator ______ Paint Pail Hook ______Paint Shield/Guide

______Paint Brush, Natural Bristle ______ Roller ______Sandpaper

Faux Finishes/Techniques

______Color washing

______Combing

______Crackle

______Metallic

______Ragging

______Sandstone

______Soft Suede

______Sponging

FCS Skill-a-thon Interior Design and Housing ID - Revised March 2014 Page 1

FCS Skill-a-thon Interior Design and Housing ID Definitions Revised March 2014

Curtain and Window Treatment 1. Banner valance- a series of fabric triangles attached to a mounting board or

threaded on a rod.

2. Café Curtains- short curtains hung on a rod.

3. Casing- a fabric pocket to encase a curtain rod or elastic for gathering. Usually

made by folding fabric over twice and stitching basically, a hem with open ends.

4. Cornice- an ornamental band for covering a curtain rod. It is made of a rigid panel

covered with fabric.

5. Curtain drop- the length of a curtain window treatment from the hanging system

to the bottom edge.

6. Goblet Pleats- a pleat that is pushed out and filled with curtain lining instead of

folded inward.

7. Header- the extra fabric above the curtain rod pocket.

8. Leading Edge- where the curtain panels overlap in the center of a way traverse

rod.

9. Pinch pleats- a style of pleat, usually triple folded, used at the header of curtain

window treatments.

10. Piping- a decorative edge made from bias-cut fabric strips that cover a cord.

11. Roman Shade- a window shade made from fabric that hangs flat when down but

folds like an accordion when raised.

12. Sconce- a wall mounted fixture that is great for draping fabric through.

13. Spring tension rod- an adjustable rod that fits inside the window frame. The

internal spring makes it possible to adjust the rod.

14. Valance- a top window treatment that can stand-alone or be mounted over

curtains.

Windows 1. Bay window- a three sided or more window that protrudes from the exterior wall

of a house.

2. Bow window- bay windows that are semi-circular.

3. Casement Window- a hinged window operated by a crank mechanism that can

open in or out.

4. Double hung window- the most common type of window, consisting of an upper

and lower sash.

5. Palladian window- a series of windows with an arch on top.

6. Picture window- a large window with fixed panes.

7. Recessed window- a window set back into a wall. Curtain window treatments are

often hung inside the recess.


Carpet 1. Textured Cut Pile - Is the most decoratively versatile cut-pile, its textured surface

helps hide footprints and vacuum marks. Textured pile is considered a great

whole house carpet.

2. Saxony - Is a refined cut-pile surface. Its soft texture is created by twisting yarns

tightly together and straightening with heat. It is a luxuriously smooth, soft finish

carpet that adds beauty to traditional interiors and elegance to any room. Its soft

texture shows subtle highlights and accents.

3. Loop-pile (Berber) carpet has wool like look and rugged loop surface. The loop

pile carpet wears well and is suited for casual rooms with lots of traffic and

activity. Tight loop texture helps hide footprints and vacuum marks. Subtle

patterns fit a variety of room styles.

4. Frieze carpet is the great plush “feel” of thick, cut pile carpet. It is very versatile

decoratively, ideal for casual rooms and kids’ rooms. The beautifully crafted and

colored yarns add personality to any room. Subtle color flecks help hide soil that

might appear between cleaning.

5. Cut/Loop - This carpet carves definition with cut and loop pile. This carpet accent

colors spice up floor surfaces in both formal and contemporary settings.

Multicolor effect hide soil and stains making it look great between vacuuming.

6. Commercial Loop - This durable long-wearing surface pile engineered for high

traffic areas comes in versatile styles that blend with any décor. The intriguing

color choices are suitable for professional and practical installations. Textured

surfaces provide subtle highlights.

Fabric 1. Burlap - It is a loosely constructed, heavy, plain weave fabric made from jute

fiber. It is used as a backing for carpet and may even appear as a drapery fabric.

2. Brocade- a rich fabric with an embossed design, usually gold or silver.

3. Chenille- a very soft fabric made with fluffy cotton yarns

4. Chintz- a floral printed cotton fabric

5. Damask- a woven fabric made from wool, silk, or cotton. The special weave

gives the fabric a raised appearance.

6. Denim - A fabric in which the warp threads are usually dyed blue or black and the

weft is white, so the top surface of the fabric is mainly blue or black, and the

underside remains whitish.

7. Gingham- plain weave cotton cloth with a checked pattern

8. Interlining- a soft fabric placed between the fabric and the lining that provides

insulation.

9. Lining- fabric layer placed on the back of curtains to protect them from light and

dust.

10. Silk- a very strong, yet soft fabric, made from threads produced by silkworms.

11. Tapestry- machine woven fabric that looks hand woven.


Decorative Woods 1. Base board- A narrow border that runs along the base of a wall where it meets the

floor.

2. Chair Rail – Chair rails have a decorative and practical function. Applies to a

wall anywhere from 24 to 48 inches from the floor they are a beautiful accent to

the room, running horizontally, while also protecting the wall from scuffs and

dents from the backs of chairs.

3. Cove Molding - Used where walls and ceiling meet. They have a concave profile

and are often used as inside corner guards, or to hide joints. Cove molding is very

similar to crown molding. The difference is in the profile. Cove molding bends

inward (concave) and crown molding bends outwards. 4. Crown Molding- A decorative strip of material with various cross sections used to

cover transitions between surfaces or for decoration. It is traditionally made from

solid milled wood or plaster, but may be made from plastic or reformed wood.

5. Door Casing - Is the frame work around doors. This type of trim is most often

found on residential doors.

6. Door/Window Jamb-The molding around the window or door. Any type of

vertical support around an opening. 7. Fascia Board- A finish member around the face of eves and roof projections.

Horizontal boards attached to rafter/truss ends at the eves and along gables. Roof

drain gutters are attached to the fascia.

Tools 1. Hammer- A hand tool that has a handle with a perpendicularly attached head of

metal or other heavy rigid material, and is used for striking or pounding.

2. Flathead Screwdriver - A screwdriver that has a flat blade and corresponds to

slotted screws.

3. Level-An instrument for ascertaining whether a surface is horizontal, vertical, or

at a 45° angle, consisting essentially of an encased, liquid-filled tube containing

an air bubble that moves to a center window when the instrument is set on an even

plane

4. Needle-nose Pliers - The long, tapering forged head that gives needle-nose pliers

their name is particularly useful in electrical work where spaces can get tight.

May come with a wire-cutting blade near the hinge.

5. Phillips Screwdriver - A screwdriver with four intersecting perpendicular points

that corresponds to Phillips screws.

6. Putty Knife - A tool having a flat flexible blade, used for scraping dry glues and

paints and for spreading putty, paste and spackle.

7. Safety Glasses - Used to protect eyes when using an electric sander, etc.

8. Tape Measure-A tape of cloth, paper, or steel marked off in a linear scale, of

inches or centimeters, for taking measurements.

9. Wire Cutter - A tool used for cutting wire.

10. Wrench -Open-end wrench or open-ended spanner: a one-piece wrench with a U-

shaped opening that grips two opposite faces of the bolt or nut. This wrench is

often double-ended, with a different-sized opening at each end.


Painting 1. Drop Cloth-Used to protect furniture, fixtures and floors when painting.

2. Pad Applicator- Small pad with a handle on the back that is used to apply paint.

3. Paint Brush, Natural Bristle - Natural bristle brushes are made from animal hair.

Natural bristle brushes may only be used with oil-based paints.

4. Paint Brush, Synthetic Bristle - They are nylon or nylon/polyester. Used for latex

paint, but they can work with oil products as well. It is advisable to dedicate a

synthetic bristle brush to either oil- or water-based paint use and not switch

between paint types with the same brush.

5. Paint Pail Hook - Hook that holds the paint can on the ladder.

6. Roller- A device used for applying paint consisting of a cylinder attached to a

handle and a pad which fits over the cylinder.

7. Roller Tray-A container that holds paint when using a paint roller.

8. Paint Shield/Guide-Also known as a trim guard. Used primarily in corners where

wall meets ceiling or where two walls meet that are not painted the same color.

9. Sandpaper - Paper with sand or another abrasive stuck to it, used for smoothing

or polishing woodwork or other surfaces.

Faux Finishes/Techniques 1. Color washing- Produces a casual appearance with a translucent texture. By using

different color palettes with this versatile technique, you can give your room a

fluid calm or the Old World charm of an aged fresco.

2. Combing- A fun technique that creates a striated effect with paint and glaze.

Traditionally produces vertical lines that mimic the sheen of opulent silk. But can

also be used create waves, horizontal stripes, or checkered patterns for a more

striking impression.

3. Crackle- A finish that when used with a combination of traditional colors can

easily create an aged antique appearance.

4. Metallic- A finish which adds an opulent shimmer to a room. This special finish

makes a bold, stylish statement when applied over a single basecoat, and adds

elegant reflective highlights when used in combination with another faux

finishing technique like ragging or combing.

5. Ragging-This finish produces a delicate, fabric-like texture with a soft, variegated

appearance. It's the perfect way to create an intimate mood.

6. Sandstone- This finish gives walls a rich, granulated texture that is as beautiful as

it is dramatic. Suggesting the earthen color of sandstone cliffs, it brings the feel of

nature into your home.

7. Soft Suede- This finish allows you to skillfully achieve the velvety suppleness of

a well-worn suede jacket. The comfortable and relaxed atmosphere created by this

effect works well with rich wood trim and furnishings.

8. Sponging-This technique adds a subtle texture and rich depth to your walls using

a basic technique. By adding multiple layers of color in a random pattern, you

build intricate dimension that lends visual interest to your home.


Oklahoma State University and New Mexico State University, U.S. Department of Agriculture,

State and Local governments cooperating. Oklahoma State University and New Mexico State

University offers its programs to all eligible persons regardless of race, color, national origin,

religion, gender, age, disability of status as a veteran, and is an Equal Opportunity Employer.

4-H FCS Skill-a-thon Interior Design and

Housing ID



Revised March 2014

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Carpeting

Material

http://z.about.com/d/homerepair/1/0/x/-/-/-/tape.jpg

1


Interior Design and

Housing ID



Revised March 2014

2

3

Banner Valance A series of fabric triangles attached to a mounting board or threaded on a rod.

Café Curtains Short curtains hung on a rod.

Casing A fabric pocket to encase a curtain rod or elastic for gathering. Usually made by folding

fabric over twice and stitching basically, a hem with open ends.

4

Cornice

An ornamental band for covering a curtain rod. It is made of a rigid panel covered with fabric.

Curtain Drop

The length of a curtain window treatment

from the hanging system to the bottom

edge.

Goblet Pleats

A pleat that is pushed out and filled with

curtain lining instead of folded inward.

5

Header The extra fabric above the curtain rod pocket

Leading Edge Where the curtain panels overlap in the center of a way traverse rod.

Piping A decorative edge made from bias-cut

fabric strips that cover a cord.

Roman Shade A window shade made from fabric that hangs flat

when down but folds like an accordion when raised.

Pinch Pleats

A style of pleat, usually triple folded, used at the

header of curtain window treatments.

6

Sconce A wall mounted fixture that is great for draping fabric through

Spring Tension Rod An adjustable rod that fits inside the window frame

Valance A top window treatment that can stand-alone or be

mounted over curtains

7

8

Bay Window A Three sided or more window that

protrudes from the exterior wall of a

house

Bow Window Bay windows that are semi-circular

Casement Window A hinged window operated by a crank

mechanism that can open in or out

9

Double Hung Window The most common type of window,

consisting of an upper and lower sash

Palladian Window A series of windows with an arch on top

Picture Window A large window with fixed panes

10

Recessed Window A Window set back into a wall. Curtain window treatments are

often hung inside the recess.

11

Carpeting

12

Textured Cut Pile Is the most decoratively versatile cut-pile carpet, its

textured surface helps hide footprints and vacuum

marks. Textured pile is considered a great whole

house carpet.

Saxony Saxony is a refined cut-pile surface. Its soft texture

is created by twisting yarns tightly together and

straightening with heat. It is a luxuriously smooth,

soft finish carpet that adds beauty to traditional

interiors and elegance to any room. Its soft texture

shows subtle highlights and accents.

Loop-Pile (Berber) Loop-pile carpet has wool like look and rug-

ged loop surface. The loop pile carpet wears

well and is suited for casual rooms with lots

of traffic and activity. Tight loop texture helps

hide footprints and vacuum marks. Subtle pat-

terns fit a variety of room styles.

13

Frieze Frieze carpet is the great plush “feel” of thick,

cut pile carpet. It is very versatile decoratively ,

ideal for casual rooms and kids’ rooms. The

beautifully crafted and colored yarns add person-

ality to any room. Subtle color flecks help hide

soil that might appear between cleaning.

Cut/Loop This carpet carves definition with cut and loop pile.

This carpet accent colors spice up floor surfaces in both

formal and contemporary settings. Multicolor effect

hide soil and stains making it look great between

vacuuming.

Commercial Loop This durable long-wearing surface pile engi-

neered for high traffic areas comes in versatile

styles that blend with any décor. The intriguing

color choices are suitable for professional and

practical installations. Textured surfaces pro-

vide subtle highlights.

14

Material

15

Chenille A very soft fabric made with fluffy

cotton yarns.

Brocade A rich fabric with an embossed design,

usually gold or silver.

Burlap

It is a loosely constructed, heavy,

plain weave fabric made from jute

fiber. It is used as a backing for car-

pet and may even appear as a

drapery fabric.

Chintz A floral printed cotton fabric.

16

Damask A woven fabric made from wool, silk, or cotton. The special weave

gives the fabric a raised appearance.

Gingham Plain weave cotton cloth with a checked pattern.

Denim A fabric in which the warp threads are usually dyed blue or black and the

weft is white, so the top surface of the fabric is mainly blue or black, and the

underside remains whitish.

17

Interlining A soft fabric placed between the fabric and the lining

that provides insulation

Lining Fabric layer placed on the back of curtains to protect them

from light and dust.

Silk A very strong, yet soft fabric, made from threads

produced by silkworms

Tapestry Machine woven fabric that looks hand woven

18

19

Base Board

A Narrow border that runs

along the base of a wall

where it meets the floor.

Cove Molding

Used where walls and ceiling meet. They have a

concave profile and are often used as inside corner

guards, or to hide joints. Cove molding is very

similar to crown molding. The difference is in the

profile. Cove molding bends inward and crown

molding bends outwards.

Chair Rail Chair rails have a decorative and practical

function. Applied to a wall anywhere from

24 to 48 inches from the floor they are a

beautiful accent to the room, running hori-

zontally, while also protecting the wall from

scuffs and dents from the backs of chairs.

20

Door/Window Jamb The molding around the window or

door. Any type of vertical

support around an opening.

Fascia Board

A finish member around the face of eaves and roof projections. Horizontal boards attached to

rafter/truss ends at the eaves and along gables. Roof drain gutters are attached to the fascia.

Crown Molding A decorative strip of material used to cover transitions

between surfaces or for decoration.

Door Casing

Is the frame work around the

doors. This type of trim is most

often found on residential doors.

21

22

Hammer A hand tool that has a handle with a

perpendicularly attached head of metal or

other heavy rigid material, and is used

for striking or pounding. Flathead Screwdriver

A screwdriver that has a flat blade and cor-

responds to slotted screws.

Phillips Screwdriver A screwdriver with four intersecting perpen-

dicular points that corresponds to Phillips

screws.

Level An instrument for determining whether

a surface is horizontal, vertical, or at a

45 degree angle, consisting of an en-

cased, liquid-filled tube containing an

air bubble that moves to a center win-

dow when the instrument is set on an

even plane.

Needle-nose pliers The long, tapering, forged head that gives

needle-nose pliers their name is particu-

larly useful in electrical work where

spaces can get tight. May come with a

wire-cutting blade near the hinge.

23

Putty Knife A tool having a flat flexible blade, used for scraping

dry glues and paints and for spreading putty, paste

and spackle.

Safety Glasses Used to protect eyes when using an electric sander, etc.

Slip-joint Pliers

Slip joint pliers can grasp, bend

and turn wire or fasteners. Slip

joint pliers are distinctive in their

adjustable design. These pliers

have pivot points which can be

moved into two different positions.

This lets the pliers handle different

sizes of fasteners without losing

leverage.

Tongue-and-Groove Pliers

Are commonly used for turning and holding nuts and

bolts, gripping irregularly shaped objects, and clamp-

ing materials. They have serrated jaws generally set 45

– to 60-degrees from the handles. The lower jaw can

be moved to a number of positions by sliding along a

tracking section under the upper jaw.

24

Wrench

Open-end wrench or open-ended span-

ner: a one-piece wrench with a U-shaped

opening that grips two opposite faces of

the bolt or nut. This wrench is often

double-ended, with a different-sized

opening at each end.

Wire Cutter

A tool used for cutting wire.

Tape Measure

A tape of cloth, paper, or steel

marked off in a linear scale, as

inches or centimeters, for tak-

ing measurements.

Utility knife

A few of the utility knifes uses are: cutting

paint around windows that are stuck

closed; opening boxes; scoring drywall;

and trimming the edges of carpet.

25

26

Paint Brush, Synthetic Bristle They are nylon or nylon/polyester. Used

for latex paint, but they can work with oil

products as well. It is advisable to dedicate

a synthetic bristle brush to either oil- or

water-based paint use and not switch be-

tween paint types with the same brush.

Pad Applicator

Small pad with a handle on the back that is used

to apply paint.

Drop Cloth Used to protect furniture, fixtures

and floors when painting.

Paint Brush, Natural Bristle Natural bristle brushes are made from ani-

mal hair. Natural bristle brushes may only

be used with oil-based paints.

Paint Pail Hook Hook that holds the paint can on the ladder.

27

Roller A device used for applying paint consisting of a

cylinder attached to a handle and a pad which

fits over the cylinder.

Roller Tray A container that holds paint when

using a paint roller.

Paint Shield/Guide

Also known as a trim guard. Used primarily

in corners where wall meets ceiling or

where two walls meet that are not painted

the same color.

Sandpaper

Paper with sand or another abrasive stuck to

it, used for smoothing or polishing wood-

work or other surfaces.

28

29

Color Washing Produces a casual appearance with a trans-

lucent texture. By using different color

palettes with this versatile technique, you

can give your room a fluid calm or the Old

World charm of an aged fresco.

Combing A fun technique that creates a striated effect with

paint and glaze. Traditionally produces vertical lines

that mimic the sheen of opulent silk. But can also be

used to create waves, horizontal stripes, or checkered

patterns for a more striking impression.

Crackle A finish that when used with a combination of

traditional colors can easily create an aged antique

appearance.

30

Metallic A finish which adds an opulent shimmer to a room. This special finish makes a bold,

stylish statement when applied over a single basecoat, and adds elegant

reflective highlights when used in combination with another faux finishing

Ragging This finish produces a delicate,

fabric-like texture with a soft,

variegated appearance. It’s the

perfect way to create an intimate mood.

Sandstone This finish gives walls a rich, granulated texture that is as

beautiful as it is dramatic. Suggesting the earthen color of

sandstone cliffs, it brings the feel of nature into your

home.

31

Sponging This technique adds a subtle texture and rich

depth to your walls using a basic technique. By

adding multiple layers of color in a random

pattern, you build intricate dimension that lends

visual interest to your home.

Soft Suede This finish allows you to skillfully achieve the velvety suppleness of a

well-worn suede jacket. The comfortable and relaxed atmosphere created by this

effect works well with rich wood trim and furnishings.

Oklahoma State University and New Mexico State University, U.S. Department of Agriculture,

State and Local governments cooperating. Oklahoma State University and New Mexico State

University offers their programs to all eligible persons regardless of race, color, national origin,

religion, gender, age, disability of status as a veteran, and is an Equal Opportunity Employer.


Sewing

& Clothing

FCS Skill-a-thon Sewing and Clothing ID – Revised March 2014

Name____________________ County/State___________________ Contestant# _________

4-H FCS (Family Consumer Science) - Sewing & Clothing ID

(This section is completed as an individual)

You will be provided 25 items from the list below. Write the number on the item in the blank for what

that item represents. Correct answers are worth 2 points each.

Fabric/Etc.

______Aida Cloth

______Cotton

______Felt

______Fleece

______Muslin, Unbleached

______Selvage

______Silk

______Spandex

______Wool

Trims & Fasteners

______Batting

______Bias Tape

______Button

______Decorative Trim

______Fold Over Elastic

______Hook and Eyes

______Rick Rack

______Ruffle Elastic

______Sew on Snaps

______Elastic ______Ribbed Elastic

Sewing Machine Parts

_____Balance/Hand Wheel _____Presser Foot ____Sewing Machine Needle

_____Bobbin _____Presser Foot Lifter ____Thread Take Up

_____Bobbin Case _____Power Switch ____Thread Guide

_____Bobbin Winder _____Spool Pin ____Throat Plate

_____Feed Dogs _____Stitch Length Regulator ____Upper Tension Regulator

_____Foot Control _____Stitch Width Regulator ____Zipper Foot

Techniques

_____Appliqué _____Gather _____Pleat

_____Center Zipper Application _____Hem _____Seam Allowance

_____Dart _____Lapped Zipper Application _____Under-Stitching

Tools

______Acrylic Ruler

______Ball Point Bodkin

______Crewels

______Cutting Mat

______Dress Form

______ Dressmaker’s Ham

______Emery Bag

______Iron

______ Ironing Board

______ Loop Turner

______Measuring Tape

______ Needle Threader

______Pattern

______Pattern Weights

______Pin Cushion

______Pinking Shears

______Pins

______Point Presser w/clapper

______Press Cloth

______Pressing Machine

______Rotary Cutter

______Safety Pins

______Scissors

______Scissor Sharpener

______Seam Ripper

______Seam Roll

______Sewing Gauge

______Sharps

______Shears

______Tailors Chalk

______ Tapestry Needle Threader

______Thimble

______Thread

______Thread Rack

______Tracing Paper

______Tracing Wheel

FCS Skill-a-thon Sewing and Clothing ID - Revised March 2014 Page 1

FCS Sewing and Clothing ID Definitions Revised March 2014

Fabrics

1. Aida Cloth- Beautiful even-weave cloth, popular for cross stitch work, crewel

embroidery, and other stitchery.

2. Cotton- good material for first time sewers to use. Has a good hand and little

elasticity. Considered a heavy weight material. Used for everyday clothing.

3. Felt- A fabric of matted, compressed animal fibers, such as wool or fur,

sometimes mixed with vegetable or synthetic fibers.

4. Fleece- Fabric with a soft deep pile.

5. Muslin, Unbleached- Sturdy cotton fabric of plain weave, used especially for

sheets.

6. Selvage - Uncut edge on both the right and left side of the fabric as it is woven.

The way it is finished makes it unsuitable for fabrication.

7. Silk- material with a smooth texture and high luster. A light weight material with

a somewhat poor cover. Used in blouses and under garments.

8. Spandex- A strong fiber with medium weight and good elasticity. Used for

clothing and swimsuits.

9. Wool- a rough fiber with good crimp. Has a stiff drape and good cover. Use in

carpets and some clothing

Trims and Fasteners

1. Batting- Cotton, wool, or synthetic fiber wadded into rolls or sheets, used for

stuffing furniture and mattresses and for lining quilts 2. Bias Tape- Narrow strip of cloth that is cut on the bias (diagonal to the grain of

the fabric) that can be used finish or decorate clothing.

3. Button - A generally disk-shaped fastener used to join two parts of a garment by

fitting through a buttonhole or loop.

4. Decorative Trim- trim that is used to decorate the edges of material.

5. Elastic- A flexible stretchable fabric made with interwoven strands of rubber or an

imitative synthetic fiber.

6. Fold Over Elastic - Can be used to encase the edge of a seam by folding along the

center indentation.

7. Hook and Eyes- clothes fastener consisting of a small hook and metal loop. Used

as closures at the tops of shirts, dresses, skirts or pants.

8. Ribbed Elastic- provides maximum cross strength. Found in pants and short

9. Rick Rack- strips of material that can be different shapes and widths, which are

used to decorate material.

10. Ruffle Elastic - Soft elastic with shiny, narrow ruffles on each side.

11. Sew on Snaps- used as closures at the tops of garments.


Sewing Machine Parts

1. Balance/Hand Wheel - The balance or hand wheel is used when you want to

manually move the needle up and down. The hand wheel can be pulled out when

you want to disengage the needle (run the spool of thread without the needle

going up and down). The hand wheel raises and lowers the needle. You must

always pull the hand wheel towards yourself to prevent tangling of the threads.

2. Bobbin Case/Bobbin - The bobbin case is a small case into which the bobbin is

inserted and threaded, and then is inserted into the sewing machine. The Bobbin is

a cylinder on which thread is wound for sewing. Holds the bottom thread.

3. Bobbin Winder -On a sewing machine it is a device that winds bobbins. The

bobbin is the spool of thread that is below the presser foot. It provides the lower

portion of thread that is interlocked with thread from the needle and thus creates a

stitch.

4. Feed Dogs - It is the part under the needle plate, where the teeth are used to move

it forward. It is the feeder mechanism which is typically used to pull fabric

through a sewing mechanism.

5. Foot Control - A device which is placed on the floor rather than the table, which

is stepped on. Used to apply power to the sewing machine or serger.

6. Presser Foot - The presser foot holds the fabric in place during sewing. The

presser foot must be lowered before you begin to sew or fabric will not move

through the machine!

7. Presser Foot Lifter -The presser foot is used to hold the fabric down to the needle

plate so it can be sewn smoothly. When you sew, the presser foot should be down;

when you're done sewing, lift it up with the presser foot lifter.

8. Power Switch - Turns the sewing machine on and off.

9. Spool Pin - Holds the spool of thread

10. Stitch Length Regulator -The mechanism that allows you to adjust the length of

your stitches.

11. Stitch Width Regulator - The mechanism that allows you to adjust the width of a

wide stitch, such as a zigzag stitch.

12. Sewing Machine Needle - A sewing machine needle consists of: a shank -

clamped by the sewing machine's needle holder; shoulder - where the thick shank

tapers down to the shaft; shaft - a length suitable for driving the eye and thread

through the material and down to the bobbin; groove - cut in the back of the shaft

to release the thread into a loop that aids the hook or shuttle to pick up the thread;

scarf - provides extra room for the hook or shuttle to pass close by; eye - carries

the thread; and point - penetrates the material by parting the threads or cutting a

hole.

13. Thread Take Up -The take up lever is used in threading the sewing machine and

to keep the thread tension at the proper level. If the take up lever is threaded

improperly, the thread will knot up and jam in the machine.

14. Thread Guide -Part of the upper threading sequence, they direct the flow of thread

to keep the thread going straight in one direction.

15. Throat Plate - The throat plate is a metal plate with openings for the needle and or

the feed dogs.


16. Upper Tension Regulator -A sewing machine feature that sets the balance

between the bobbin and needle threads. On some sewing machines the tension has

one permanent setting. On other machines the tension can be set or is adjusted

automatically according to the type of fabric.

17. Zipper Foot -A sewing machine attachment that is designed for installing zippers;

the design of the foot allows the needle to stitch close different items such as

zippers and cording.

Techniques 1. Appliqué – To attach a small piece of fabric to a larger piece of fabric, to create a

desired design.

2. Center Zipper Application - A centered zipper is a zipper that is sewn in with an

even amount of fabric on each side of the zipper. The teeth of the zipper under the

area where the fabric would create a seam if there were not a zipper.

3. Dart- A tapered tuck sewn to adjust the fit of a garment.

4. Gather- To draw into small folds or puckers, as by pulling a thread through cloth.

5. Hem- An edge or border on a piece of cloth, especially a finished edge, as for a

garment or curtain, made by folding an edge under and stitching it down.

6. Lapped Zipper Application -A lapped application zipper has one line of fabric

showing on the outside with the appearance that all of the fabric is on one side. It

is most commonly seen in slacks and skirts.

7. Pleat- A fold in cloth made by doubling the material upon itself and then pressing

or stitching it into place.

8. Seam Allowance – the area between the stitching and raw, cut edge of the fabric.

9. Under-Stitching – Under-stitching assists a facing or lining to stay to the inside

and remain un-seen. It is a stitching that is sewn as close to the seam line as

possible holding the graded seam allowance to the facing or lining.

Tools 1. Acrylic Ruler-Ruler used in crafts and clothing showing different measurements.

May come in different shapes and sizes. 2. Ball Point Bodkin - A sharp slender tool used to insert elastic into casings, to turn

bias tubing, and to weave ribbon cording. Handy tool to use instead of a safety

pin. 3. Crewels- needles with long eyes for easy threading.

4. Cutting Mat- mat that is place down to protect the table surface while cutting. 5. Dress Form: Used to help form a garment to your specific measurements.

6. Dressmaker’s Ham- pressing aid for used on hard to reach areas.

7. Emery Bag- used to sharpen and remove rust from needles.

8. Iron- A metal appliance with a handle and a weighted flat bottom, used when

heated to press wrinkles from fabric.

9. Ironing Board- A long, narrow padded board, often with collapsible supporting

legs, used as a working surface for ironing.

10. Loop Turner- used for turning binding and inserting cord into tubing.

11. Measuring Tape- used for measuring larger pieces of fabric and body

measurements.


12. Needle Threader- used to thread machine or hand needles.

13. Pattern - A plan, diagram, or model to be followed in making things: a dress

pattern.

14. Pattern Weights - Keeps pattern pieces in place without pinning.

15. Pin Cushion- a small cushion used for holding pins for easy access.

16. Pinking Shears- used for finishing seams.

17. Pins- used for holding material together while sewing. Come in two forms:

dressmaker or silk pins are fine and sharp and are the best to use.

18. Point Presser w/clapper - Use tailor board for shaping, pressing crisp edges and

sharp points, collars and lapels. Use clapper to flatten seams, folds, tucks,

creases, enclosed edges, like facings and collars

19. Press Cloth- used to help keep shine in fabric. Can be damped to provide moisture

for more steam. Unbleached muslin about 14” X 30” in size.

20. Pressing Machine- Used to press material.

21. Rotary Cutter- a wheel with a sharp edge that is used to cut fabric, used on a

cutting mat.

22. Safety Pins- a loop shaped pin that fastens into itself with its points under a

protective cover to prevent accidental opening or injury.

23. Scissors- used for cutting paper and clipping fabric. Scissors may have straight

handles.

24. Scissor Sharpener - Re-sharpens and smoothes worn blade edges.

25. Seam Ripper- used to take out seams as well as making buttonholes.

26. Seam Roll - For pressing seams open on long and narrow areas.

27. Sewing Gauge- a short ruler that has a moveable slide for marking hems, seams,

and other areas.

28. Sharps - needles with small round eyes.

29. Shears- used for cutting fabric, not paper. Shears are 7-8 inches long, are sharp,

and have bent handles making them easier to cut with.

30. Tailors Chalk- used for marking sewing details on fabric.

31. Tapestry Needle Threader - For threading needlepoint and tapestry yarn needles

quickly and easily.

32. Thimble- used to protect your fingers when hand sewing.

33. Thread- Fine cord of a fibrous material, such as cotton or flax, made of two or

more filaments twisted together and used in needlework and the weaving of cloth.

34. Thread Rack- rack that is used for holding spools of thread.

35. Tracing Paper-paper used to mark sewing details on fabric.

36. Tracing Wheel- wheel used along with tracing paper to transfer sewing details to

fabric.

Oklahoma State and New Mexico University, U.S. Department of Agriculture, State and Local

governments cooperating. Oklahoma State University and New Mexico State University offers its

programs to all eligible persons regardless of race, color, national origin, religion, gender, age,

disability of status as a veteran, and is an Equal Opportunity Employer.

The photos shown here are only one option of

what an item may look like. Other options are

available.

Revised March 2014

SEWING

AND

CLOTHING ID

http://www.pronto.com/mpm/prodRedirExitInterst.do?exitPoint=ambiguous-search&merchantProductId=1605454357&pageLocation=gridFeaturedProductImage3&parentId=-40477d4-12807059ea8--3091&shouldLookupGuidesterCpc=true

1


Sewing and

Clothing ID


item may look like. Other options are available. Revised March 2014

2

Aida Cloth — Beautiful even-weave cloth,

popular for cross stitch work, crewel

embroidery, and other

stitchery.

Cotton — Good material for first time

sewers to use. Has a good hand and little

elasticity. Considered a heavy weight

material. Used for everyday clothing.

Felt — A fabric of matted, compressed

animal fibers, such as wool or fur, some-

times mixed with vegetable or synthetic

fibers.

Fleece — Fabric with a soft deep pile.

Muslin, Unbleached — Sturdy cotton

fabric of plain weave, used especially for

sheets.

Silk — material with a smooth texture

and high luster. A light weight material

with a somewhat poor cover. Used in

blouses and under garments.

Fabrics

Selvage - Uncut edge on both the right

and left side of the fabric as it is woven.

The way it is finished makes it unsuit-

able for fabrication.

3

Decorative Trim —

Trim that is used to

decorate the edges of

material.

Spandex — A strong fiber with medium

weight and good elasticity. Used for

clothing and swimsuits.

Wool — A rough fiber with good crimp.

Has a stiff drape and good cover. Use in

carpets and some clothing.

Trims & Fasteners

Batting — Cotton, wool, or synthetic fiber

wadded into rolls or sheets, used for stuffing

furniture and mattresses and for lining quilts.

Bias Tape — Narrow strip of cloth that is

cut on the bias (diagonal to the grain of the

fabric) that can be used to finish or decorate

clothing.

Button - A generally disk-shaped fastener used to

join two parts of a garment by fitting through a but-

tonhole or loop.

4

Elastic — A flexible stretchable

fabric made with interwoven

strands of rubber or an imitative

synthetic fiber.

Ribbed Elastic— Provides maxi-

mum cross strength. Found in pants

and shorts.

Rick Rack — Strips of material that can

be different shapes and widths. Used to

decorate material.

Sew on Snaps — Used as clo-

sures at the tops of garments.

Hook and Eyes — Clothes fasteners

consisting of a small hook and metal

loop. Used as closures at the tops of

shirts, dresses, skirts, or pants.

Fold Over Elastic - Can be used to en-

case the edge of a seam by folding along

the center indentation.

Ruffle Elastic - Soft elastic with shiny,

narrow ruffles on each side.

5

Sewing Machine Parts Please match the number on the picture with

the numbered definitions below.

1. Power Switch - Turns the sewing machine on and off.

2. Presser Foot - The presser foot holds the fabric in place during sewing. The

presser foot must be lowered before you begin to sew or fabric will not move

through the machine!

3. Presser Foot Lifter -The presser foot is used to hold the fabric down to the needle

plate so it can be sewn smoothly. When you sew, the presser foot should be down;

when you're done sewing, lift it up with the presser foot lifter.

4. Throat Plate - The throat plate is a metal plate with openings for the needle and or

the feed dogs 5. Feed Dogs—It is the part under the needle plate where the teeth are used to move it forward. It is the feeder mechanism which is typically used to pull fabric through a sewing mechanism.

6

6. Sewing Machine Needle - A sewing machine needle consists of: a shank - clamped

by the sewing machine's needle holder; shoulder - where the thick shank tapers down

to the shaft; shaft - a length suitable for driving the eye and thread through the mate-

rial and down to the bobbin; groove - cut in the back of the shaft to release the thread

into a loop that aids the hook or shuttle to pick up the thread; scarf - provides extra

room for the hook or shuttle to pass close by; eye - carries the thread; and point -

penetrates the material by parting the threads or cutting a hole.

7. Thread Take Up -The take up lever is used in threading the sewing machine and

to keep the thread tension at the proper level. If the take up lever is threaded im

properly, the thread will knot up and jam in the machine.

8. Upper Tension Regulator -A sewing machine feature that sets the balance be-

tween the bobbin and needle threads. On some sewing machines the tension has

one permanent setting. On other machines the tension can be set or is adjusted

automatically according to the type of fabric.

9. Thread Guide -Part of the upper threading sequence, they direct the flow of

thread to keep the thread going straight in one direction.

10. Spool Pin - Holds the spool of thread.

11. Bobbin Winder—On a sewing machine it is a device that winds bobbins. The

bobbin is the spool of thread that is below the presser foot. It provides the lower

portion of thread that is interlocked with thread from the needle and thus creates a

stitch.

12. Balance/Hand Wheel—The balance or hand wheel is used when you want to

manually move the needle up and down. The hand wheel can be pulled out when

you want to disengage the needle (run the spool of thread without the needle going

up and down). The hand wheel raises and lowers the needle. You must always

pull the hand wheel towards yourself to prevent tangling of the threads.

13. Stitch Length Regulator -The mechanism that allows you to adjust the length of

your stitches.

14. Stitch Width Regulator - The mechanism that allows you to adjust the width of a

wide stitch, such as a zigzag stitch.

15. Bobbin Case/Bobbin - The bobbin case is a small case into which the bobbin is

inserted and threaded, and then is inserted into the sewing machine. The Bobbin is

a cylinder on which thread is wound for sewing. Holds the bottom thread.

16. Foot Control - A device which is placed on the floor rather than the table, which I

s stepped on. Used to apply power to the sewing machine or serger.

7

Dart — A tapered tuck sewn to adjust

the fit of a garment. Gather — To draw into small folds

or puckers, as by pulling a thread through

cloth.

Appliqué – To attach a small piece of

fabric to a larger piece of fabric, to

create a desired design.

Techniques

17. Zipper Foot -A sewing machine attachment that is designed

for installing zippers; the design of the foot allows the needle to

stitch close different items such as zippers and cording. (Not on

sewing machine diagram above.)

Center Zipper Application - A centered

zipper is a zipper that is sewn in with an

even amount of fabric on each side of the

zipper. The teeth of the zipper under the

area where the fabric would create a seam

if there were not a zipper.

8

Hem — An edge or border on a piece of

cloth, especially a finished edge, as for a

garment or curtain, made by folding an

edge under and stitching it down.

Pleat — A fold in cloth made by doubling

the material upon itself and then pressing

or stitching it into place.

Seam Allowance – the area between

the stitching and raw, cut edge of

the fabric.

Under-Stitching – Under-stitching assists a

facing or lining to stay to the inside and

remain un-seen. It is a stitching that is

sewn as close to the seam possible holding

the graded seam allowance to the facing or

lining.

Lapped Zipper Application -A lapped appli-

cation zipper has one line of fabric showing on

the outside with the appearance that all of the

fabric is on one side. It is most commonly seen

in slacks and skirts.

9

Acrylic Ruler -- Ruler used in crafts and

clothing showing different

measurement. May come in different

shapes and sizes.

Crewels — Needles with long eyes for

easy threading. Cutting Mat — Mat that is placed down

to protect the table surface while cutting.

Dress Form — Used to help form a

garment to your specific measurements. Dressmaker’s Ham — use on hard to

reach areas.

Tools

Ball Point Bodkin - A sharp slender tool used

to insert elastic into casings, to turn bias tub-

ing, and to weave ribbon cording. Handy tool

to use instead of a safety pin.

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Emery Bag — Used to sharpen and re-

move rust from needles.

Loop Turner — Used for turning binding

and inserting cord into tubing. Ironing Board — A long, narrow

padded board, often with collapsible

supporting legs, used as a working

surface for ironing.

Measuring Tape — Used for measuring

larger pieces of fabric and body

measurements.

Needle Threader — Used to thread

machine or hand needles.

Iron— A metal appliance with a handle

and a weighted flat bottom, used when

heated to press wrinkles from fabric.

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Pattern Weights -Keeps pattern pieces in

place without pinning.

Pinking Shears — Used for finishing

seams.

Pins — Used for holding material to-

gether while sewing. Come in two

forms:dressmaker or silk pins are fine and

sharp and are the best to use.

Patterns — A plan, diagram, or model to

be followed in making things: a dress

pattern.

Pin Cushion — A small cushion used for

holding pins for easy access/.

Point Presser with Clapper - Use tailor

board for shaping, pressing crisp edges and

sharp points, collars and lapels. Use clapper

to flatten seams, folds, tucks, creases, en-

closed edges, like facings and collars.

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Press Cloth — Used to help keep shine in

fabric. Can be dampened to provide

moisture for more steam. Unbleached

muslin about 14” X 30” in size.

Pressing Machine— Used to press

Material.

Rotary Cutter— A Wheel with a sharp

edge that is used to cut fabric, used on a

cutting mat.

Safety Pins — A loop shaped pin that

fastens into itself with its points under a

protective cover to prevent accidental

opening or injury.

Scissors — Used for cutting paper and

clipping fabric. Scissors may have a

straight handle.

Scissor Sharpener - Re-sharpens and

smoothes worn blade edges.

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Sewing Gauge — A short ruler that has

a moveable slide for marking hems,

seams, and other areas.

Shears — used for cutting fabric, not

paper. Shears are 7-8 inches long, are

sharp, and have bent handles making

them easier to cut with.

Seam Ripper — Used to take out seams

as well as making buttonholes.

Sharps — Needles with small round

eyes.

Tailor’s Chalk — Used for marking

sewing details on fabric.

Seam Roll - For pressing seams open on long

and narrow areas.

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Thimble — Used to protect your fingers

when hand sewing.

Thread — Fine cord of a fibrous

material, such as cotton or flax, made of

two or more filaments twisted together

and used in needlework and the weaving

of cloth.

Thread Rack — A rack that is used for

holding spools of thread.

Tracing Paper — Paper used to mark

sewing details on fabric and or the feed

dogs.

Tracing Wheel — Wheel used along

with tracing paper to transfer sewing

details to fabric.

Oklahoma State University, and New Mexico State University U.S. Department of Agriculture, State and

Local governments cooperating. Oklahoma State University and New Mexico State University offers their

programs to all eligible persons regardless of race, color, national origin, religion, gender, age, disability of

status as a veteran, and is an Equal Opportunity Employer.

Tapestry Needle Threader - For

threading needlepoint and tapestry yarn

needles quickly and easily.


Food &

Nutrition Judging

How to Use a Judging Contest Placing Card

This format (or an electronic version of this) is used at most county,

district, state, and national contests.

One card is used per class.

Put your contestant number on the card.

Mark the class name on each card.

Mark an "X" to the right side of the placing you choose.

The NDSU Extension Service does not endorse commercial products or companies even though reference may be made to trade names, trademarks or service names.

2011 4-H Consumer Choices Study Guide Junior and Senior Division

Breakfast Cereals Introduction and Background

Have you heard of the "most important meal of the day?" That's breakfast.

A healthful, balanced breakfast can give you the energy you need to do well in school. If you do not eat breakfast, you are more likely to feel tired, restless and even crabby.

With so many breakfast foods out there, how do you know which ones are the most healthful options? Think about the food groups shown on MyPlate (grain, vegetable, fruit, milk, and meat and beans) and some foods you like from each group. Which foods would you enjoy for breakfast? For more information check out the MyPlate website www.myplate.gov

Let's take a closer look. What breakfast cereals are in your cupboards? Sweetened cereals are marketed skillfully to today's youth. The breakfast cereal aisle at your grocery store is loaded with colorful boxes and bags of dry cereal. The bright colors and cute cartoon characters on the packages may get your attention. Look beyond the advertising to find out what cereals are best for you.

Some Types of Breakfast Cereals

While many types of breakfast cereals are available, most of them can be broken into just five main categories.

Whole-grain Cereal

Nutrition experts recommend that we make half our grain choices whole- grain. Whole grains are an excellent source of fiber. Identify whole-grain products by reading the ingredients listing on the food label. You cannot identify whole grains by the color of the food. Examples of whole grains are whole barley, brown rice, bulgur (cracked wheat), whole wheat, oats and rye. Look for the whole-grain or made with whole grain cereals. Examples such as Cheerios, Kashi and Shredded Wheat feature whole grains with very little or no added sugars. To identify a whole-grain cereal, you can look for the health claim. Researchers at Columbia University Medical Center have found that oat- based whole-grain cereals can help reduce blood cholesterol and aid in heart health. Other whole grains, such as whole wheat, can help you feel full and satisfied as you start your day.

http://www.myplate.gov/

The NDSU Extension Service does not endorse commercial products or companies even though reference may be made to trade names.trademarks or service names.

Hot Cereal Hot cereals such as oatmeal, Cream of Wheat and Malt-0-Meal are a warm, comforting and wholesome way to enjoy breakfast. Some hot cereals are available in wholesome, unsweetened versions as well as instant, sweetened versions. By buying unsweetened, whole-grain hot breakfast cereals, you can add naturally sweet fruit or a drizzle of honey for a touch of sweetness.

Ready-to-eat Cereal

Many ready-to-eat cereals such as Corn Flakes and Rice Krispies are not made from a whole grain. These cereals are fortified and enriched to include some of the nutrients that we get from whole grains.

Bran Cereal Bran cereals, such as Raisin Bran, Fiber One, All-Bran and Bran Flakes, are high-fiber offerings for your breakfast table. Fiber can help you keep feeling full and aid in digestion and regularity. Are you getting enough dietary fiber in your daily diet? Consider adding a bran-based cereal to your morning routine. When adding fiber to your diet, add it slowly and drink plenty of water.

Sweetened Cereal

Sweetened cereals sometimes are called "candy cereals," and they often are placed at a child's eye level in the grocery store. Check the ingredient label for added sweeteners, which may be listed as sugar, brown sugar, honey, molasses, high-fructose corn syrup, dextrose, sucrose, maltose or fruit juice concentrates.

If you enjoy sweetened cereals such as Reese's Puffs, Fruit Loops and Lucky Charms, have them as an occasional fun treat but not on a daily basis. Or mix sweetened cereals with unsweetened cereals. Many nutrition experts recommend that we look for cereals with 8 grams or less of sugar per serving. Look at the Nutrition Facts label and compare grams of sugar among types of cereal.

Organic Cereal

Nature's Path, EnviroKidz and Cascadian Farm are examples of organic cereal brands. Organic food is produced without using pesticides and fertilizers. Organic foods also cannot be genetically engineered. Compare the Nutrition Facts labels to help you decide if the added cost is worth the possible benefit to your health.

Questions to Ask Yourself

•:• Do you "make half your grains whole"? MyPyramid teaches us to make at least half of our grain food choices whole grains. For kids and teens, this means trying to eat at least 3 ounces of whole grains each day.

•:• How do you know if a food has whole grain? Look for a couple of clues.

The NDSU Extension Service does not endorse commercial products or companies even though reference may be made to trade names, trademarks or service names.

1. Look for the word "whole" before grain on the ingredient list. It is usually under the

Nutrition Facts panel. For example, the ingredient list for Cheerios is: Whole Grain Oats (includes the oat bran), Modified Corn Starch, Sugar, Salt, Tripotassium Phosphate, Wheat Starch.

2. Look for a "health claim" on the package. Some whole grain foods also carry a health claim, such as this: "Diets low in saturated fat and cholesterol and rich in fruits, vegetables, and grain products that contain fiber, particularly soluble fiber, may reduce the risk of coronary heart disease."

•!• Do you like colorful cereal that is very sweet? Many cereals have lots of added sweeteners. We all can enjoy some sweet treats, but not if it crowds out healthier foods. Go for the nutrition bonus by enjoying naturally sweet fruit on your whole-grain cereal. Raisins or other dried fruits will add to the amount of sugar shown on the Nutrition Facts panel. This natural sugar is not distinguished from added sugars, so you only can estimate the amounts of natural versus added sugars.

•!• Check the list of ingredients to help you determine how much sweetener has been added. Ingredients are listed on the ingredient label in order of weight, from most to least. If sugar is listed first, you may want to keep looking to get the most nutrition for your money. Is your cereal a good source of fiber? Fiber fills you up and may help with weight management. ''Insoluble fiber" (found in bran cereals) may help prevent constipation. "Soluble fiber" (found in oatmeal) may help people reduce their blood cholesterol level.

•!• How much fat does the cereal contain? Although many types of cereals are low in fat, many granolas and some other cereals may contain saturated fat from coconut or palm oil. Saturated fat and trans fat are not heart-healthy fats. Compare Nutrition Facts labels.

•!• How hungry are you? Whole-grain breakfast cereals can be tasty, good for you and fill you up, too. Pay attention to the serving size on the package. Is it 1 cup, ¾ cup or ½ cup? We may eat more than the suggested single serving size found on the food label. Remember that the numbers on the Nutrition Facts label refers to the nutrients in one serving of the food, so you may need to do some math.

•!• How much can you spend? To compare food items, you need to look at the cost per serving. To determine the cost per serving, you can divide the total cost of the snack by the number of servings.

•!• Is it good for you? Your breakfast combines with the meals and snacks you eat to make your body strong and healthy. Calcium, iron, protein, vitamin A and vitamin Care important for growing bodies. These nutrients are listed on the Nutrition Facts panel.

•!• Do you drink the milk in the bottom of your cereal bowl? Most breakfast cereals are fortified with vitamins and minerals and contain 10 to 100 percent of the daily value for nutrients. Some vitamins and minerals may end up in the bowl, so drink your milk to take advantage of the nutrients.

You deserve the best. Your body is an amazing machine, and food is the fuel. Choosing your breakfast cereal wisely helps you put the best fuel in your body and will keep your body running at its best.

The NOSU Extension Service does not endorse commercial products or companies even though reference may be made to trade names.trademarks or service names.

Reading Food Labels

Sample label for Macaroni & Cheese

Nutrition Facts Serving Size 1 cup (228g) Servings per Container 2 Amount per Serving Calories 250 Calories from Fat 110

% Daily Value* Total Fat 12g 18% Saturated Fat 3g 15% Trans Fat 3g Cholesterol 30mg 10% Sodium 470mg 20% Total Carbohydrates 31g 10% Dietary Fiber 0g 0% Sugars 5g Protein 5g

Vitamin A 4% Vitamin C 2% Calcium 20% Iron 4% *percent daily values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Calories 2,000 2,500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrates 300g 375g Dietary Fiber 25g 30g

Information compiled by Monique Stelzer for North Dakota 4-H Consumer Choices Reviewed and edited by Julie Garden Robinson, NDSU Extension food and nutrition specialist, 2010

Start Here

Check Calories

Limit these Nutrients

Get Enough of these Nutrients

Foodnote

Quick Guide to % Daily Value

• 5% or less is Low

• 20% or more is High

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FAST FOOD MEALS

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Instead of… Try…

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References

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1 switch to fat-free or low-fat (1%) milk They have the same amount of calcium and other essential nutrients as whole milk, but fewer calories and less saturated fat.

make half your grains whole grains To eat more whole grains, substitute a whole-grain product for a refined product—such as eating whole-wheat bread instead of white bread or brown rice instead of white rice.

foods to eat less often Cut back on foods high in solid fats, added sugars, and salt. They include cakes, cookies, ice cream, candies, sweetened drinks, pizza, and fatty meats like ribs, sausages, bacon, and hot dogs. Use these foods as occasional treats, not everyday foods.

compare sodium in foods Use the Nutrition Facts label to choose lower sodium versions of foods like soup, bread, and frozen meals. Select canned foods labeled“low sodium,” ”reduced sodium,” or “no salt added.”

drink water instead of sugary drinks Cut calories by drinking water or unsweetened beverages. Soda, energy drinks, and sports drinks are a major source of added sugar, and calories, in American diets.

balance calories Find out how many calories YOU need for a day as a first step in managing your weight. Go to www.ChooseMyPlate.gov to find your calorie level. Being physically active also helps you balance calories.

enjoy your food, but eat less Take the time to fully enjoy your food as you eat it. Eating too fast or when your attention is elsewhere may lead to eating toomany calories. Pay attention to hunger and fullness cues before, during, and after meals. Use them to recognize when to eat and when you’ve had enough.

avoid oversized portions Use a smaller plate, bowl, and glass. Portion out foods before you eat. When eating out, choose a smaller size option, share a dish, or take home part of your meal.

foods to eat more often Eat more vegetables, fruits, whole grains, and fat-free or 1% milk and dairy products. These foods have the nutrients you need for health—including potassium, calcium, vitamin D, and fiber. Make them thebasis for meals and snacks.

make half your plate fruits and vegetables Choose red, orange, and dark-green vegetables like tomatoes, sweet potatoes, and broccoli, along with other vegetables for your meals. Add fruit to meals as part of main or side dishes or as dessert.

choose MyPlate10 tips to a great plate

Making food choices for a healthy lifestyle can be as simple as using these 10 Tips. Use the ideas in this list to balance your calories, to choose foods to eat more often, and to cut back on foods to eat less often.

United StatesDepartment of Agriculture Center for Nutrition Policy and Promotion Go to www.ChooseMyPlate.gov for more information.

10 tips

Nutrition Education Series

DG TipSheet No. 1

June 2011USDA is an equal opportunity

provider and employer.

DG TipSheet No. 26

April 2013Center for Nutrition Policy and Promotion

USDA is an equal opportunity provider and employer.

United StatesDepartment of Agriculture

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be choosey in the dining hall

10 tips for healthy eating in the dining hallDining halls are full of healthy food options. You just need to know which foods to put on your tray. Use these tips to plan your food choices and know which options are best for you.

Go to www.ChooseMyPlate.gov for more information.

10 tips


FruitsGrains

VegetablesProtein

Dairy

know what you’re eating Many dining halls post menus with nutrition information. Look at the menus ahead of time, so you can be ready to create healthy, balanced meals when you get there. Having a plan is the first step in making smarter eating decisions! Visit ChooseMyPlate.gov to find information and tools like SuperTracker to help you make meal selection a breeze.

enjoy your food, but eat less Everybody loves the all-you-can-eat dining hall! To resist the urge of eating too much, take smaller portions and use a smaller plate. Remember you can always go back if you are still hungry.

make half your grains whole grains! Whether you’re at the sandwich station or pouring yourself a bowl of cereal in the morning, make the switch to whole grains like 100% whole-grain bread and oatmeal.

re-think your drink Americans drink about 400 calories every day. Consider how often you drink sugary beverages such as sodas, cappuccinos, energy drinks, fruit beverages, sweetened teas, and sports drinks. Drinking water instead of sugary beverages can help you manage your calories.

make half your plate fruits and veggies Fruits and veggies can make your meals more nutritious, colorful, and flavorful. Add to pastas, eggs, pizza, sandwiches, and soups. Try spinach in a wrap or add pineapple to your pizza.

make it your own! Don’t feel like you have to choose pre-made plates. Design your own meal! Fresh veggies from the salad bar can be thrown into your omelet for brunch, or grab some tofu on your way to the pasta station for lean protein.

slow down on the sauces Sauces, gravies, and dressings tend to be high in fat and sodium. Watch out for foods prepared with a lot of oil, butter, or topped with heavy condiments, such as mayonnaise. You don’t have to do away with sauces and condiments all together; just ask for less or put them on the side. Reducing extras will help you manage your weight.

be on your guard at the salad bar Most veggies get the green light but limit foods high in fat and sodium such as olives, bacon bits, fried noodles, croutons, and pasta or potato salads that are made with mayo and oil. Stick to fat-free or low-fat dressings on the side.

make dessert special Save dessert for a Friday night treat or on special occasions. When you can’t resist, opt for something healthy, such as a fruit and yogurt parfait.

don’t linger Dining halls should be just that, where you eat. Although it’s great to chat with friends while you eat, avoid staying for long periods of time to reduce your temptation to keep eating.

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eat smart and be active as you grow

10 healthy tips for teen girlsYoung girls, ages 10 to 19, have a lot of changes going on in their bodies. Building healthier habits will help you—now as a growing teen—and later in life. Growing up means you are in charge of foods you eat and the time you spend being physically active every day.

10 tips


Center for Nutrition Policy and PromotionUSDA is an equal opportunity provider and employer.


DG TipSheet No. 36

January 2014

FruitsGrains

VegetablesProtein

Dairy

Low-FatYogurt

LOW FATMILK

be a healthy role model Encourage your friends to practice healthier habits. Share what you do to work through challenges. Keep your computer and TV time to less than 2 hours a day (unless it’s school work).

try something new Keep healthy eating fun by picking out new foods you’ve never tried before like lentils, mango, quinoa, or kale.

make moving part of every event Being active makes everyone feel good. Aim for 60 minutes of physical activity each day. Move your body often. Dancing, playing active games, walking to school with friends, swimming, and biking are only a few fun ways to be active. Also, try activities that target the muscles in your arms and legs.

include all food groups daily Use MyPlate as your guide to include all food groups each day. Learn more at www.ChooseMyPlate.gov.

everyone has different needs Get nutrition information based on your age, gender, height, weight, and physical activity level. Use SuperTracker to find your calorie level, choose the foods you need, and track progress toward your goals. Learn more at www.SuperTracker.usda.gov.

build strong bones A good diet and regular physical activity can build strong bones throughout your life. Choose fat-free or low-fat milk, cheeses, and yogurt to get the vitamin D and calcium your growing bones need. Strengthen your bones three times a week doing activities such as running, gymnastics, and skating.

cut back on sweets Cut back on sugary drinks. Many 12-ounce cans of soda have 10 teaspoons of sugar in them. Drink water when you are thirsty. Sipping water and cutting back on cakes, candies, and sweets helps to maintain a healthy weight.

power up with whole grain Fuel your body with nutrient-packed whole-grain foods. Make sure that at least half your grain foods are whole grains such as brown rice, whole-wheat breads, and popcorn.

choose vegetables rich in color Brighten your plate with vegetables that are red, orange, or dark green. Try acorn squash, cherry tomatoes, or sweet potatoes. Spinach and beans also provide vitamins like folate and minerals like potassium that are essential for healthy growth.

check Nutrition Facts labels for iron Read Nutrition Facts labels to find foods containing iron. Most protein foods like meat, poultry, eggs, and beans have iron, and so do fortified breakfast cereals and breads.

http://www.choosemyplate.gov

http://www.SuperTracker.usda.gov

United StatesDepartment of Agriculture Center for Nutrition Policy and Promotion

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take your time Savor your food. Eat slowly, enjoy the taste and textures, and pay attention to how you feel. Be mindful. Eating very quickly may cause you to eat too much.

use a smaller plate Use a smaller plate at meals to help with portion control. That way you can finish your entire plate and feel satisfied without overeating. take control of your food Eat at home more often so you know exactly what you are eating. If you eat out, check and compare the nutrition information. Choose healthier options such as baked instead of fried.

try new foods Keep it interesting by picking out new foods you’ve never tried before, likemango, lentils, or kale. You may find a newfavorite! Trade fun and tasty recipes withfriends or find them online.

satisfy your sweet tooth in a healthy way Indulge in a naturally sweet dessert dish—fruit! Serve a fresh fruit cocktail or a fruit parfait made with yogurt. For a hot dessert, bake apples and top with cinnamon.

make half your plate veggies and fruits Vegetables and fruits are full of nutrients and may help to promote good health. Choose red, orange, and dark-green vegetables such as tomatoes, sweet potatoes, and broccoli.

add lean protein Choose protein foods, such as lean beef and pork, or chicken, turkey, beans, or tofu. Twice a week, make seafood the protein on your plate.

include whole grains Aim to make at least half your grains whole grains. Look for the words “100% whole grain” or “100% whole wheat” on the food label. Whole grains provide more nutrients, like fiber, than refined grains.

don’t forget the dairy Pair your meal with a cup of fat-free or low-fat milk. They provide the same amount of calcium and other essential nutrients as whole milk, but less fatand calories. Don’t drink milk? Try soymilk (soy beverage) as your beverage or include fat-free or low-fat yogurt in your meal.

avoid extra fat Using heavy gravies or sauces will add fat and calories to otherwise healthy choices. For example, steamed broccoli is great, but avoid topping it with cheese sauce. Try other options, like a sprinkling of low-fat parmesan cheese or a squeeze of lemon.

build a healthy meal10 tips for healthy meals

A healthy meal starts with more vegetables and fruits and smaller portions of protein and grains. Think about how you can adjust the portions on your plate to get more of what you need without too many calories. And don’t forget dairy—make it the beverage with your meal or add fat-free or low-fat dairy products to your plate.


10 tips


DG TipSheet No. 7

June 2011USDA is an equal opportunity

provider and employer.

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choose the foods you need to grow

10 tips for teen guys Feed your growing body by making better food choices today as a teen and as you continue to grow into your twenties. Make time to be physically active every day to help you be fit and healthy as you grow..

10 tips


Center for Nutrition Policy and PromotionUSDA is an equal opportunity provider and employer.


DG TipSheet No. 34

January 2014

FruitsGrains

VegetablesProtein

Dairy

WATER

LOW FATMILK

get over the idea of magic foods There are no magic foods to eat for good health. Teen guys need to eat foods such as vegetables, fruits, whole grains, protein foods, and fat-free or low-fat dairy foods. Choose protein foods like unsalted nuts, beans, lean meats, and fish. SuperTracker.usda.gov will show if you are getting the nutrients you need for growth.

always hungry? Whole grains that provide fiber can give you a feeling of fullness and provide key nutrients. Choose half your grains as whole grains. Eat whole-wheat breads, pasta, and brown rice instead of white bread, rice, or other refined grains. Also, choose vegetables and fruits when you need to “fill-up.”

keep water handy Water is a better option than many other drink choices. Keep a water bottle in your backpack and at your desk to satisfy your thirst. Skip soda, fruit drinks, and energy and sports drinks. They are sugar-sweetened and have few nutrients.

make a list of favorite foods Like green apples more than red apples? Ask your family food shopper to buy quick-to-eat foods for the fridge like mini-carrots, apples, oranges, low-fat cheese slices, or yogurt. And also try dried fruit; unsalted nuts; whole-grain breads, cereal, and crackers; and popcorn.

start cooking often Get over being hungry by fixing your own snacks and meals. Learn to make vegetable omelets, bean quesadillas, or a batch of spaghetti. Prepare your own food so you can make healthier meals and snacks. Microwaving frozen pizzas doesn’t count as home cooking.

skip foods that can add unwanted pounds Cut back on calories by limiting fatty meats like ribs, bacon, and hot dogs. Some foods are just occasional treats like pizza, cakes, cookies, candies, and ice cream. Check out the calorie content of sugary drinks by reading the Nutrition Facts label. Many 12-ounce sodas contain 10 teaspoons of sugar.

learn how much food you need Teen guys may need more food than most adults, teen girls, and little kids. Go to www.SuperTracker.usda.gov. It shows how much food you need based on your age, height, weight, and activity level. It also tracks progress towards fitness goals.

check Nutrition Facts labels To grow, your body needs vitamins and minerals. Calcium and vitamin D are especially important for your growing bones. Read Nutrition Facts labels for calcium. Dairy foods provide the minerals your bones need to grow.

strengthen your muscles Work on strengthening and aerobic activities. Work out at least 10 minutes at a time to see a better you. However, you need to get at least 60 minutes of physical activity every day.

fill your plate like MyPlate Go to www.ChooseMyPlate.gov for more easy tips and science-based nutrition from the Dietary Guidelines for Americans (www.DietaryGuidelines.gov).



http://www.ChooseMyPlate.gov

http://www.DietaryGuidelines.gov

1

Wyoming 4-HProduce Judging HandbookSenior

70501D-January 2010

Cooperative Extension Service

Revised by: Raina M. Spence, University of Wyoming State Master Gardener Coordinator Karen L. Panter, University of Wyoming Cooperative Extension Service (UW CES) Horticulture Specialist

Senior Editor: Steven L. Miller, UW CES Office of Communications and TechnologyLayout and design: Bernadette van der Vliet, UW CES Office of Communications and Technology

Issued in furtherance of Cooperative Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Glen Whipple, Director, Cooperative Extension Service, University of Wyoming, Laramie, Wyoming 82071.

Persons seeking admission, employment, or access to programs of the University of Wyoming shall be considered without regard to race, color, religion, sex, national origin, disability, age, political belief, veteran status, sexual orientation, and marital or familial sta-tus. Persons with disabilities who require alternative means for communication or program information (Braille, large print, audiotape, etc.) should contact their local UW CES office. To file a complaint, write the UW Employment Practices/Affirmative Action Office, Uni-versity of Wyoming, Dept. 3434, 1000 E. University Ave., Laramie, Wyoming 82071.

Wyoming 4-H Produce Judging Handbook: Senior

Table of Contents

Horticultural and Consumer Qualities ................................................1

Produce Names, and Descriptions .....................................................1

Produce Descriptions, Merits, and Faults ............................................1

Suggested Judging Points Scale (Use as a Guide) ...............................7

Vegetable, Fruit, and Herb Terms ......................................................8

Descriptive Words: Merits .................................................................8

Descriptive Words: Faults ..................................................................8

Sample Reasons ..............................................................................8

Sample Class Placement ..................................................................9

References ......................................................................................9

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Horticultural and Consumer QualitiesThis publication is a reference for fruit, vegetable, and

herb identification and judging and is intended to reduce confusion as contestants, coaches, and judges prepare for this contest. Check with your local University of Wyoming Co-operative Extension Service office to make sure you are using the most recent version of this publication.

The 4-H philosophy for produce judging is that the quali-ties describing horticultural merit are identical to those traits that make produce ready for purchase and consumption. These qualities include: product uniformity, stage of ripeness, freedom from disease and insect damage, absence of bruises and blemishes, and so forth.

The correct stage of ripeness is determined by examin-ing either the product’s skin or leaves. If the product’s skin is wrinkled, shriveled, or collapsed in any way, it is probably overripe. Leafy produce should be firm and not wilted. Unripe vegetables and fruits will have uneven color and usually are very hard. Underripe is better than overripe when selecting produce.

Another way to tell if a vegetable or fruit is edible is to look for bruises, growth cracks, or sunscald. Mechanical damage, such as bruises, may need to be cut out. Growth cracks, most often caused by erratic watering practices, may need to be removed. If large portions of a produce item must be removed due to damage, the produce item is low quality.

Sometimes vegetables may be misshapen. This distortion often happens when root vegetables, such as carrots or rad-

ishes, are grown in heavy, compacted soil that has not been amended or properly worked. Odd shapes may occur in veg-etables grown above ground or in fruits when they grow next to another plant, a rock, or some other obstacle.

Holes, chewed sections, and discolored areas on veg-etables, fruits, and herbs are signs of insect damage. Disease damage results in discolored lesions, off-color and streaked appearances in the flesh, and rotted areas.

Produce Descriptions, Merits, and FaultsApples (fruit) are round to slightly elongated. Apples com-monly come in red, yellow, or green, but many of the newer varieties may be a mixture of these colors. The flesh of the apple should be white or, in some varieties, soft pink. 1

Merits of apples include: crisp flesh that is white and juicy, smooth skin devoid of blemishes, and firm tissue all the way to the core. The apple should have good symmetry.

Faults of apples include: brown or bruised flesh, discolor-ations of the skin, corky tissue on the skin, soft flesh, and a watery core. Any apparent insect damage is also a fault.

Artichokes (globe) (vegetable) are actu-ally immature flower buds that are edible. Each bud contains many layers of bracts (modified flower petals), of which the

apple artichoke asparagusbananabasilbeet (table)broccoliBrussels sprout (plural is Brussels sprouts)cabbagecarrotcauliflowerceleriaccelerychard (also called Swiss chard)Chinese cabbagechive (plural is chives)collard

cucumber (slicing or pickling)dilledible podded peaeggplantendivegarlicginger rootgrapegrapefruitgreen onionhead lettucejicamakale kiwikohlrabileaf lettuceleeklemon

mintmuskmelon or canta-loupemustardokraonion (dry)orangeparsleyparsnippea (green, in pod)pepperpineapplepotato (plural is pota-toes)radish (plural is radishes)raspberry (plural is rasp-berries)rhubarbrosemary

rutabaga (table)shallotsnap bean (yellow or green)spinachstrawberry (plural is strawberries)summer squashsweet cornsweet potato (plural is sweet potatoes)thymetomato (plural is toma-toes)turnipwatermelonwinter radish or daikon (plural is winter radishes)winter squash

Correct Produce Names

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lower bases of the bracts are edible. The heart of the artichoke, on which the bracts are attached, may also be eaten. 1

Merits of the artichoke include: leaves that are thick and firm, stem free of holes and blemishes, and all of the leaves should be tightly closed, perhaps even squeaking when han-dled.

Faults of the artichoke include: leaves that are soft and browning, stems with holes, which may be evidence of insect damage within the head, and leaves that are loose or open.

Asparagus (vegetable) has young, immature stem tips, and scales on the tips are tight. Asparagus may be dark green or white, or it may be green toward the tip and white toward the base.

Merits of asparagus include: uniform stalk length and size (at least ½ inch in diameter), juiciness, bright color, and tightly closed scales at tips.

Faults of asparagus include: loose scales, or undersized, spindly, wilted, or oversized stalks.

Bananas (fruit) are a curved, long fruit. The skin is yellow, and the flesh is white and creamy. Bunches usually grow in 6 to 25 individual bananas. 1

Merits of bananas include: bright yellow skin, absence of bruising on the flesh, and lack of skin browning near the stem. The flesh should be soft and creamy but not overripe.

Faults of bananas include: brown skin, bruised flesh, and squishy stem end.

Basil (herb) is a fragrant herb used as a seasoning in a variety of foods. Basil is sold dry or fresh.

Merits of fresh basil include: green bunches that are fresh and not wilted. Basil should be free of insect damage or yel-lowing and should have a strong, pleasing aroma.

Faults of basil include: yellow leaves, wilting, signs of insect

damage, and blackening of the stems.

Beets (vegetable) have round or cylindrical roots. Beets may be red, yellow, or, rarely, white.

Merits of beets include: uniform size, color, and shape. Baby beets should be 1½ inches and table beets should be 1½ to 3½ inches in diameter. The crown should have very little browning and no cracks.

Faults of beets include: damaged, cracked, pithy, or wilted tissues.

Broccoli (vegetable) has immature green flower heads and is harvested before buds open.

Merits of broccoli include: fresh green color with florets close together. Broccoli should be tender, crisp, and free from worms. Stems should be less than 6 inches long.

Faults of broccoli include: heads that are soft or wilted or are showing yellow flowers.

Brussels sprouts (vegetable) are firm, green, round buds mea-suring about 1 inch across. Brussels sprouts look like small cabbage heads.

Merits of Brussels sprouts include: fresh, solid, and tightly closed buds with good green color.

Faults of Brussels sprouts include: small or loosely closed buds, yellowish color, or wilted buds.

Cabbage (vegetable) is a compact ball of thickened leaves. The heads can be green, red, smooth, or crinkled. Cabbage is solid and heavy with outer leaves intact. The head may be rounded, flattened, conical, or egg-shaped. The midribs may be white.

Merits of cabbage include: solid, firm heads that measure about 6 to 9 inches in diameter. Heads should be tender, crisp, and heavy for their size. Worm damage or rot should never be present. Knowing the cabbage variety is important as varieties differ in size and shape.

Faults of cabbage include: prominent midribs on leaves, incorrect size, light weight, loosely formed, wilted, or uneven color.

Carrots (vegetable) have yellow or orange roots. They are cy-lindrical, tapered, or round, without side roots.

Merits of carrots include: uniform type (diameter depends on variety), smooth surface, and pale to deep orange color (depending on variety). When carrots are cut, they should have a small core without rings. Carrots should be tender and sweet.

Faults of carrots include: off-color, wilted, rough, or cracked roots. Worm damage, crooked or branched roots, or green crowns also are considered faults.Cauliflower (vegetable) consists of a firm, heavy, white head of immature flowers. Some types may be purple or green.

Merits of cauliflower include: solid heads with good color and smooth, fine-grained texture. Cauliflower should be crisp with outer leaves trimmed about 1 inch above the head’s cen-ter.

Faults of cauliflower include: wilted heads having yellowish color or rough, grainy texture.

Celeriac (vegetable) is a rough-surfaced, round root measur-ing about 2 to 6 inches in diameter. The root has crisp,

white flesh. Celeriac smells like celery.Merits of celeriac include: uniform

color and solid roots.Faults of celeriac

include: incorrect size, wilted root,

or damage from worms

or insects.

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Celery (vegetable) is the whole, above-ground portion of the plant. Leaf blades are trimmed off. Stalks may be green, white, or yellowish. Celery is a cylindrical cluster of leaf peti-oles attached to a very short stem.

Merits of celery include: thick, firm, and crisp petioles that are uniform and long. Color should be uniform.

Faults of celery include: stalks that are stale or wilted. Rust on the stalks is a fault. Stalks that are uneven in color, spindly, or unevenly arranged in the bunch also should be faulted.

Chard (vegetable) consists of large, thick, crumpled leaves. Chard can include single leaves or the entire plant with the roots removed. Stems are short. Petioles and midribs may be white, red, orange, or yellow.

Merits of chard include: firm, tender, crisp leaves free from insect or disease damage.

Faults of chard include: small or wilted leaves, roots that are still present, or uneven color.

Chinese cabbage (vegetable) has a compact, elongated head with thin, many-veined leaves. Chinese cabbage color can be light green to white. One type, bok choy, has dark green leaves and white petioles. Bok choy does not form a solid head.

Merits of Chinese cabbage include: solid, firm heads with tender, crisp leaves and uniform color.

Faults of Chinese cabbage include: very prominent mid-ribs, incorrect sized heads, wilted leaves, or uneven color.

Chives (herb) are small, onion-like plants. Chives grow in clusters and are dark green. The leaves are hollow and thin.

Merits of chives include: fresh leaves that are evenly green and have no sign of blemish or drying.

Faults of chives include: wilted leaves, dried leaves, signs of insect damage, or unevenly colored leaves.

Collards (vegetable) consist of rosettes of tender, dark green leaves, which may be attached or detached from the main stem. The roots are removed.

Merits of collards include: firm, crisp leaves with uniform color and size.

Faults of collards include: wilted, dirty, or damaged leaves.

Cucumber (fruit) is an immature, firm, heavy, green fruit. Pickling cucumbers are 1¾ to 5 inches long, and they are blocky. Slicing cucumbers are 6 to 9 inches long. European slicing cucumbers can be up to 16 inches long. Lemon cu-cumbers are egg-shaped and 4 to 6 inches long. Lemon cucumbers have light yellow skin. Some might assume cu-cumbers and several other fruits mentioned in this guide, including edible podded peas, eggplant, okra, peppers, snap beans, squash, and tomatoes, are vegetables. They are fruits because the botanic and horticultural definition of “fruit” is a mature ovary, which may or may not contain seeds (some fruits are seedless).

Merits of cucumbers include: uniform size, crisp and straight fruits, dark green color, uniform maturity, and evenly spaced spines (if present).

Faults of cucumbers include: non-standard size or color, or wilted, over mature fruits.

Dill (herb) has green, fragrant flower heads with stems and green leaves. Seeds are brown and imma-ture and should not be shedding.

Merits of dill in-clude: freshness, uniform and balanced bunches, and clean leaves and stems.

Faults of dill include: dirty foliage or flower heads, dis-ease or insect damage, discoloration, or wilted foliage.

Edible podded peas (fruit) are tender, flat pods. The seeds inside should be starting to enlarge. Some varieties have rounder, crisp pods with nearly full-grown seeds. Both ends of the pods are intact.

Merits of edible podded peas include: uniform color and size, both ends intact, and fresh, crisp pods.

Faults of edible podded peas include: wilted or over ma-ture pods, pale color, or insect or disease damage.

Eggplant (fruit) is a black, purple, or white, round to egg-shaped fruit. An eggplant may be as long as 14 inches.

Merits of eggplant include: well-shaped, firm, mature fruit. Other merits are a connected stem and a shiny surface.

Faults of eggplant include: wilted or misshapen fruit, un-even color, or over maturity.

Endive (vegetable) is a green, leafy rosette plant. The roots are removed, and the center leaves are creamy-white.

Merits of endive include: fresh, uniform, and clean leaves and stems.

Faults of endive include: dirty, diseased, discolored, or wilted leaves or stems.

Garlic (herb) is a bulb 1½ to 3 inches in diameter. Garlic may be white to pink, and it has papery, dry skin.

Merits of garlic include: individual cloves that are uni-form in size and shape. Clear skin also is a merit.

Faults of garlic include: soft or damaged bulbs.

Ginger root (vegetable) is actually an edible rhizome. The interior is golden white.

Merits of ginger root: few knots or branches, light brown skin that is smooth, and lack of blemishes or bruises.

Faults of ginger root: withered knobs, many knots and branches, and blemishes or bruised skin.

Grapes (fruit) are round fruits that grow in clusters on vines. The skin of the fruit may be green, red, purple, or yellow when ripe. The skin is usually thin and the flesh juicy. Seeds may or may not be present, depending on the variety. 1

Merits of grapes include: plump fruits, stems securely attached, rich coloring, and absence of shriveling or skin blemishes.

Faults of grapes include: blackening of skin near stem, soft or shriveled fruits, and mold present on fruits.

4

Grapefruits (fruit) are large, round fruits with a thick rind. The rind is yellow but may be slightly red or pink. The flesh of the fruit is pinkish-red or yellow and is slightly bitter in taste. 1

Merits of the grapefruit include: smooth and shiny skin, firm fruit, and absence of mold or bruising.

Faults of the grapefruit include: dull or wrinkled skin, soft fruit, and the presence of mold or bruising.

Green onions (vegetable) are immature onion plants. Green onions have thick, straight stems with roots trimmed short.

Merits of green onions include: no large bulge at the base, clear white base color, and dark green tops. Green onions should be fresh and clean.

Faults of green onions include: wilted or damaged tis-sues, or soft tops. Another fault is when the base bulges more like an onion.

Head lettuce (vegetable) is a solid, round head of green leaves. The midribs and center leaves are nearly white.

Merits of head lettuce include: a firm, crisp, clean, solid head heavy for its size.

Faults of head lettuce include: wilted, dirty, loose, or damaged leaves.

Jicama (fruit) is a large tuberous root from a legume plant.Merits of jicama include: tubers free of bruises or cracks

and tissue that appears fresh and firm.Faults of jicama include: cracks, bruises, and soft tubers.

Kale (vegetable) has grayish or blue-green curly leaves. Kale looks like a non-heading cabbage.

Merits of kale include: firm leaves uniform in color.Faults of kale include: wilted, dirty, or damaged leaves

or uneven color.

Kiwi (fruit) is an egg-shaped fruit with bright green flesh and brown skin covered with brown fuzz. A ring of small black seeds is embedded in the flesh. The seeds are edible.

Merits of kiwi include: plump, fragrant fruit with skin free of spots or blemishes.

Faults of kiwi include: wrinkled, soft, or very small fruits, and blemishes or soft spots on the fruit.

Kohlrabi (vegetable) has an enlarged stem measuring about 2 to 3 inches in diameter. Leaf scars and petioles of kohlrabi are in a spiral pattern. Kohlrabi may be round or shaped like a toy top.

Merits of kohlrabi include: uniform size, tender stem, and even color.

Faults of kohlrabi include: an over-sized (larger than 3 inches), wilted, damaged, or soft stem.

Leaf lettuce (vegetable) consists of a rosette of tender, green leaves attached to a stem. The roots are removed.

Merits of leaf lettuce in-clude: firm, crisp leaves attached to the stem and having uniform color and size.

Faults of leaf lettuce include: wilted, dirty, or damaged leaves.

Leeks (vegetable) look like large, green onions with thick, straight, 1- to 2-inch thick stems. Leeks have flattened, green leaves.

Merits of leeks include: uniform size, shape, and color with dark green tops and clear white bulbs.

Faults of leeks include: uneven color, faded or pale tops, or a wilted or damaged product.

Lemons (fruit) are a bright yellow, oblong shaped fruit. The skin is smooth, and the fruit may have a slight protrusion at the stem end. The inner flesh is light in color with a fragrant smell and acidic taste. 1

Merits of the lemon include: skin that is vibrant col-ored and smooth. The skin should lack blemishes. The flesh should be juicy and fragrant.

Faults of the lemon include: pulpy or dry flesh. Avoid skin that is bruised or blemished.

Mint (herb) is a perennial herb known for its distinctive minty smell.

Merits of mint include: green bunches that are fresh and not wilted. Mint should be free of insect damage or yellowing and should have a strong, pleasing aroma.

Faults of mint include: yellow leaves, wilting, signs of in-sect damage, and blackening of the stems.

Muskmelons or cantaloupes (fruit) are netted or ribbed, round to oval fruits. The fruits have cream-colored netting on rinds and greenish to yellow skins.

Merits of muskmelons include: clean, firm fruits free of soft spots, scratches, or decay. Netting should be deeply ridged over melons. Color should be even.

Faults of muskmelons include: over or under ripeness, poor color, blemishes, or coarse netting.

Mustard (vegetable) consists of green leaves that are used fresh or cooked.

Merits of mustard include: fresh, uniform, and clean leaves and stems.

Faults of mustard include: dirty, diseased, discolored, or wilted leaves or stems.

Okra (fruit) has pointed, velvety pods. The pods may be green, yellow, or somewhat red. The pods should be partially mature.

Merits of okra include: uniform pod size, shape, and color. Pods should be clean, fresh, and crisp.

Faults of okra include: uneven color, damaged, overly mature, or wilted pods.

Onions (vegetable) are mature bulbs with dry roots and dry necks. Outer scales are dry and can be red, brown, yel-

low, or white. Onions may be flattened, round, or spindle-shaped, but they should be heavy for their size.

Merits of onions include: even color and heavi-ness for their size. Onions also should have clear

skin, thin necks, good color, and good shape, and they should be uniform in size.

Faults of onions include: any damage, too many layers

of outer skin removed, or thick, soft necks.

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Oranges (fruit) are a round fruit that bears similarity to grapefruit but are smaller. The rind tends to be somewhat rough and is orange to yellow-orange in color. The flesh is yellow-orange and sweet to the taste. 1

Merits of the orange include: smooth and shiny skin, firm fruit, and absence of mold or bruising.

Faults of the orange include: dull or wrinkled skin, soft fruit, and the presence of mold or bruising.

Parsley (herb) has curled or smooth green leaves with no flowers or seed heads.

Merits of parsley include: fresh, deep green color and crisp, clean leaves.

Faults of parsley include: wilted or yellowish foliage, or foliage damaged by insects.

Parsnip (vegetable) is a long, tapered, creamy-white root.Merits of parsnips include: uniformity in size and true-

ness to type. Parsnips should be free of side roots. They also should be firm, solid, and exhibit good color.

Faults of parsnips include: cracked or branched roots, rubbery flesh, or uneven color. Warty or over or undersized roots also should be faulted.

Peas (vegetable) are full-size, tender, green seeds in fresh, green pods.

Merits of peas include: freshness, bright green color, and uniform length and size.

Faults of peas include: large, empty, or partially filled pods. Discolored, damaged, or over mature peas also should be faulted.

Peppers (fruit) are green, red, or yellow fruits. They have three or four lengthwise lobes, and their shapes may be round or long and tapered. Peppers have deep color. Pep-pers are firm and heavy with thick walls.

Merits of peppers include: uniform size, color, and va-riety. Peppers should be crisp, heavy, smooth, and free of blemishes. Stems should be attached but cut cleanly. Peppers should have the same number of lobes or sections.

Faults of peppers include: dull or rough texture and fruits that are off-color or light weight. Other faults in-clude: soft spots or damage from sunscald, disease, or insects.

Pineapples (fruit) are oval or cylindrical and are topped by a crown of coarse leaves. The pineapple is a multiple fruit, or one that is made up of numerous flowers fused together. The skin of the pineapple has many scales and is yellow when ripe. The inner flesh is juicy, sweet, and yellow in color. There are no seeds inside the fruit, but the core of the pineapple is fibrous and white.1

Merits of pineapples include: green and healthy top, firm fruit, and a bright yellow color.

Faults of pineapples include: brown leaves, soft fruit, bruises, mold, and sour smell. Potatoes (vegetable) are swollen un-derground stems with buds (eyes). Potato skins can be smooth or russet (rough). Color

and shape may differ among varieties. Potatoes should be heavy for their size and should show no green spots.

Merits of potatoes include: medium size tubers (best show size 8 to 10 ounces) that are firm and plump. Skins should be smooth or russet, depending on the variety, and free of scab, mosaic, or other damage.

Faults of potatoes include: immaturity, rubbed off or thin skin, or odd shapes. Bruised or diseased potatoes also should be faulted.

Radishes (vegetable) are crisp, swollen roots measuring up to 1¼ inches in diameter. Radishes may be round or long, and their skin may be red, white, or purple. They are white inside.

Merits of radishes include: firm, crisp roots with bright color. Radishes should show good shape for their variety, and skins should be smooth and clean.

Faults of radishes include: poor shapes or colors, rough textures, or wilting. Radishes that are over mature, woody, or pithy should be faulted.

Raspberries (fruit) are aggregate fruits (one flower with multi-ple sections). When picked, their central core remains on the plant; therefore, the fruit is hollow when picked. Raspberries may be red, black, purple, or golden in color when ripe. 1

Merits of the raspberry include: fruit is juicy and fragrant and has a rich color; the fruitlets are firmly held together; the fruitlets are not over or underripe, and they have unblem-ished skin.

Faults of the raspberry include: fruitlets that are soft and falling apart, leakage from fruitlets, and bruising or mold on the skin.

Rhubarb (vegetable) is a leafstalk with a small portion of the leaf blade included. The skin and inside of the stalk either may be red or green. Rhubarb is a vegetable because the edible leafstalk is not the seed-bearing portion of the plant.

Merits of rhubarb include: clean stalks and foliage, uniform color, and

uniform stalk sizes.

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Faults of rhubarb include: absent, wilted, or dirty leaf blades or damaged stalks.

Rosemary (herb) is an aromatic herb with slender, point-ed leaves.

Merits of rosemary include: leaves that are green and pliable.

Faults of rosemary include: leaves that are brittle and dry.

Rutabagas (vegetable) are large, round, or slightly elongated roots. Rutabagas may include several smaller roots at the base. Their skin will be white to yellow, and the top may be purplish.

Merits of rutabagas include: uniform size and trueness to type. Rutabagas should be free of side roots, be firm and solid, and exhibit clear color.

Faults of rutabagas include: roots that are cracked or branched, rubbery flesh, or uneven color. Warty, under or oversized rutabagas also should be faulted.

Shallots (vegetable) are round or oblong bulbs. Shallots have dry yellow or red skin and measure about 1 inch in diameter. They may be up to 2½ inches long.

Merits of shallots include: bulbs that are crisp and have uniform color. Shallots should be relatively heavy, have clear skin, and be uniform in size and shape.

Faults of shallots include: thick, soft necks. Damaged or over or under mature bulbs also should be faulted.

Snap beans (fruit) are crisp pods containing nearly full-size seeds. The pods may be green, yellow, purple, or green with purple spots.

Merits of snap beans include: freshness, uniform color and length, and long, slender shapes. The pods should be brittle and fleshy, well-filled, and free from defects. Both ends of the pods should be intact, and pods may be straight or curled, depending on the variety.

Faults of snap beans include: pods that are tough, wilt-ed, stringy, pale or discolored, rusty, unevenly filled, or over mature.

Spinach (vegetable) consists of thick, dark green leaves that may be smooth or crumpled. Spinach is often harvested as a whole plant.

Merits of spinach include: clean and crisp foliage with fresh, green color.

Faults of spinach include: wilted foliage, dark or poor foliage color, or a gritty texture. Evidence of bolting is also a fault. Bolting is when the plant becomes reproductive and sends up a flower stalk. Strawberries (fruit) are cone-shaped, red fruits having a skin scattered with small, hard seeds. Strawberry inner flesh is rich red and juicy. The green calyx (the outer covering of the flower bud) may be attached at the stem end. The strawberry is an aggregate fruit. 1

Merits of the strawberry include: rich red skin with a juicy red flesh. The core should be fleshy and

juicy. The skin should be free of bruises and blemishes. If present, the calyx should

be healthy and green. No visible dirt should be present on the fruits.

Faults of the strawberry include: mold present on the skin, pulpy core, bruised flesh, and a brown ca-

lyx or soft tissue near the calyx.

Summer squash (fruit) is a tender, immature fruit. Squash is crisp and even in color, and the seeds are very immature. Summer squash has

thin skin. The shape of summer squash varies. The color can be yellow or light to

dark green, or squash can be striped.Merits of summer squash in-

clude: an attached stem, heavy weight for size, clear and even color, maturity, and freedom from blemishes.

Faults of summer squash include: stems that are absent

or soft, light weight, presence of blemishes, or fruits not uniform to type.

Over-maturity is a very common fault of summer squash. Over mature squash are often squishy and

show bruising.

Sweet corn (vegetable) has well-filled kernels on ears cov-ered with fresh, green husks. Sweet corn kernels should be in the milky stage. In this stage, kernel juices are milky white when kernels are squeezed.

Merits of sweet corn include: uniform in length, size, and color ears, according to variety. Kernels should be full and in the milky stage.

Faults of sweet corn include: immature, unfilled, over-ripe, or hard kernels. Sweet corn with uneven rows of kernels or rows not filled to the tips of the ears should be faulted. Also, damage from worms, insects, or disease is a fault.

Sweet potatoes (vegetable) are round, spindle-shaped, or cylindrical roots. Sweet potatoes may have red, orange, or yellow skin, and skin can be smooth or russet.

Merits of sweet potatoes include: uniform shape, size, and color. Sweet potatoes should be free from blemishes and should be fresh.

Faults of sweet potatoes include: roots that are branched or cracked, uneven in color, or blemished.

Thyme (herb) is a perennial herb. Thyme has a strong lem-ony flavor.

Merits of fresh thyme include: green bunches that are fresh and not wilted. Thyme should be free of insect damage or yellowing and should have a strong, pleasing aroma.

Faults of thyme include: yellow leaves, wilting, signs of insect damage, and blacking of the stems.

Tomatoes (fruit) can be red, orange, or yellow. Tomatoes can range from ½ inch to 6 inches in diameter and weigh

7

up to 1 pound. They are firm and heavy but not soft or over-ripe. Cherry tomatoes are smaller in diameter than standard tomatoes.

Merits of tomatoes include: medium size according to variety. Tomatoes should be firm and should show clear color typical of variety. They should be clean with no cracks. Stems should be closely trimmed, or all stems should be removed. Tomatoes should show only a small blossom scar.

Faults of tomatoes include: coarse skins or over or under ripeness. Bruised, soft, cracked, or lobed tomatoes should be faulted.

Turnips (vegetable) are round roots that may either be pure white or have a purple top. Turnips have thin, tender skin.

Merits of turnips include: uniformity in size, trueness to type, and freedom from side roots. Turnips should be firm and solid with clear, clean color.

Faults of turnips include: roots that are cracked or branched, rubbery flesh, or uneven color. Warty or under or oversized turnips for the type should be faulted.

Watermelons (fruits) are round or oblong fruits with gray-green, green, striped, or yellow skin. Watermelon flesh may be red, pink, or yellow and size varies.

Merits of watermelons include: good weight and medium to large size (10 to 20 pounds). Watermelons should exhibit bright color with even striping over the whole melon. Water-melon shapes should be even and without bulges, furrows, or dimples. If there is a yellow spot (rather than white) where the melon rested on the ground, it is ripe.

Faults of watermelons include: light weight, uneven shape or color, or presence of blemishes. A white, rather than yellow, ground spot also should be faulted.

Winter radishes (vegetable) are large, round, or elongated roots. Their skins may be black, white, or pink. Their flesh should be firm, crisp, and white.

Merits of winter radishes include: firm, crisp, and bright colored roots. Winter rad-

ishes should show good, uniform shapes for the variety and

should have smooth, clean skin.

Faults of winter radishes include: poor shape or color, rough texture, wilting, or over mature roots.

Winter squash (fruit) is a mature, hard-shelled fruit. Win-ter squash shapes and sizes vary. Winter squash should be heavy for its size.

Merits of winter squash include: an attached stem and heavy weight. Winter squash should show clear, even color, be mature, and be free from insect, disease, or mechanical injury damage.

Faults of winter squash include: lack of or a soft stem, uneven color, immaturity, or light weight. Winter squash also should be faulted if the fruit is blemished or not true to type.

Suggested Judging Points Scale (Use as a Guide)Color 20 pointsCondition 20 pointsForm 20 pointsSize 20 pointsUniformity 20 points Suggestions for assigning points in each of the above cat-egories follow:ColorIf the produce’s color is clear, bright, and typical of the type: 11 to 20 pointsIf the color is faded or not uniform: 10 points or lessConditionIf the produce’s condition is fresh, unblemished, and mature for the type: 11 to 20 points If the produce is bruised, injured, or scarred by insect or dis-ease damage: 10 points or less FormIf the produce is formed symmetrically and is typical of the type: 11 to 20 points. Produce may vary in shape, but they will almost always be bilaterally symmetrical. If the produce’s form is misshapen, over or under mature, or distorted by insect, disease, or mechanical damage: 10 points or lessSizeIf the produce’s size is typical for ideal edibility and consumer use: 11 to 20 pointsIf the produce is too small or overly large: 10 points or lessUniformityIf the produce has uniform size, form, color, and condition: 11 to 20 pointsIf size, form, color, or condition is not optimal: 10 points or less

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Descriptive Words: MeritsFresh SmoothTender CleanSucculent StraightCrisp FirmHigh quality CompactTapering RipeMaturity Mature Solid HeavyEdible Table useWords concerning uniformity: Uniform size Uniform shape Uniform colorWords concerning trueness to variety: Same type Same variety Typical shape Typical color

Descriptive Words: FaultsBlemish CracksBruise DecayWeather damage Blossom scarsInsect damage SoftMechanical damage SunburnDiseased RustDeteriorated WasteWoody FibrousTough StringyPithy PuffyWithered ShriveledWilted Over matureOverripe DiscoloredYellowing ImmatureDull color

Points to Remember:Make comparisonsGrant merits, and criticize faultsUse different termsBe sure you know what you are talking aboutJudge as if the produce would be eaten immediatelyLearn and enjoy!

Sample Reasons• “I placed corn tray 1 over tray 4 because the latter

tray offers the consumer the highest amount of quality product. It has fuller, plumper kernels with more evenly spaced rows. The corn ears in tray 4 showed insect dam-age and lacked overall consistency of color and size of kernels. Therefore, I placed corn tray 1 over tray 4.”

• “I placed tray 2 of beans over tray 4 because of the rusty and shriveled appearance of the beans in tray 4. Although I grant that tray 4 was more uniform in size, shape, and maturity, the presence of the rust and shrivel-ing reduced tray 4’s use by the consumer. Tray 2 has the merits of bright color, a more edible product, and a crisp appearance; therefore, I placed tray 2 over tray 4.”

Vegetable, Fruit, and Herb TermsAggregate fruit One flower with multiple sections.Bulb Fleshy, underground leaves on a short-

ened stem. Compressed leaf tissue.Butt The bottom end of a fruit or vegetable.Cob The portion of an ear of corn to which

kernels are attached.Core The central part of a fleshy fruit.

Ear The fruiting spike of a cereal such as corn or wheat.

End The tip of a branch, stem, fruit, or veg-etable.

Flesh The succulent, thick, or juicy portion of a fruit or vegetable.

Fruit The ripened ovary; may or may not con-tain seeds.

Head A dense formation of leaves or flowers.Herb A plant consisting only of primary tissues.

Lacks wood. Husk The outer covering of certain fruits or

seeds, such as corn.

Kernel The seed of a grass such as corn. Notes: The kernels that are eaten are the seeds, not the fruits, which are ripened ovaries. Corn is in the grass family (Poaceae).

Leaf The plant part that photosynthesizes and transpires.

Lobe Any division or segment of a plant organ.Midrib The main or central vein of a leaf.Neck Any constricted, slender area.Outer shell A hard or tough covering.Pod Any dry fruit.Rib An elongated ridge, as on a leaf.Rind A hard or tough outer layer.Root The plant part below ground responsible

for anchoring and water and nutrient up-take.

Russet Rough. Seed The product of sexual reproduction in

plants.Shank The connecting part of a plant between

functional parts.Skin The outer or surface layer.Spear A young shoot.Stalk The main supporting structure, stem.Stem The vertical axis of a plant.Taproot A stout, tapering, primary root such as a

carrot or radish.Tip The end of a branch, leaf, or fruit.Tuber A thickened, compressed, fleshy, stem,

usually underground.Vegetable Any other edible portion of a plant be-

sides a fruit.

9

• “I placed corn tray 1 over tray 4 because of the numer-ous faults in tray 4. The corn ears in tray 4 were not fully developed and had many empty spaces. The earworm insect damage evident on ears in tray 4 also decreased its appeal to the consumer. Although the ears are not as large as those on tray 4, tray 1 showed more consistent color, filling of kernels, and freedom from insect dam-age. Therefore, I placed corn tray 1 over tray 4.”

Sample Class Placement• “I place this class of leaf lettuce 1, 2, 3, 4. I placed tray

1 over tray 2 because of the crisp, green leaves on the rosettes and the uniformity of the rosettes on the tray. I placed tray 2 over tray 3 because tray 3 shows damage on the leaves from either weather or harvesting. Leaf lettuce on tray 2 is less uniform than that on tray 1 but does not show the damaged foliage like that on tray 3. I placed tray 3 over tray 4 because, even though there is damage to the leaves on tray 3, there is no wilting and the foliage is clean. I placed tray 4 last because the rosettes are wilted and are not of uniform size, and the foliage is dirty; therefore, I place this class of leaf lettuce 1, 2, 3, 4.”

• “I place this class of strawberries 4, 3, 2, 1. I placed tray 4 over 3 because of the bright colored fruits, juicy ripe flesh, and healthy green calyx tissue on the strawber-ries on tray 4. I placed tray 3 over tray 2 because tray 2 shows bruising of the fruit and brown calyx tissues. While tray 3 has some blemishes on the fruit, no bruis-ing is evident, and the calyx tissues are green. I placed

tray 2 over tray 1 because tray 1 has white mold growing on the fruit, and the flesh is extremely soft. Therefore, I place this class 4, 3, 2, 1.”

References1 Many of the fruit descriptions were adopted from the Uni-versity of Florida. Many topics relating to gardening and plant sciences are at http://florida4h.org/projects/plants/index.shtml.

A manual on vegetable identification and judging is at http://florida4h.org/projects/plants/HortIDJudging/4HPSJ24.pdf.

A manual on fruits is at http://florida4h.org/projects/plants/HortIDJudging/4HPSJ22.pdf.

http://florida4h.org/projects/plants/index.shtml

http://florida4h.org/projects/plants/index.shtml

http://florida4h.org/projects/plants/HortIDJudging/4HPSJ24.pdf





Understanding the Food Label

by J. Anderson, L. Young and S. Perryman1 (12/10)

Quick Facts...

The food label provides:

Nutrition labeling for most foods.

Standardized serving sizes.

Information on saturated fat, trans fat, cholesterol, dietary fiber and other nutrients of

major concern.

Nutrient reference values to help us understand how that food fits into a daily diet.

Uniform definitions for nutrient claims, such as "light," "low-fat," and "high-fiber."

Health claims about the relationship between a nutrient and a

disease

Benefits of the Food Label

Health professionals agree that the relationship between diet and

health is important. Our eating habits can help or hurt our overall

health and well-being. Good eating habits include being a smart

shopper and selecting foods that reflect the Dietary Guidelines for

Americans.

The food label was designed to help people choose foods for a

healthful diet. By using the food label, we can compare the nutrient

content of similar foods, see how foods fit into our overall diets, and

understand the relationship between certain nutrients and diseases.

The Dietary Guidelines for Americans

Developed by the United States Department of Agriculture (USDA)

in 1980, and updated every five years, the Dietary Guidelines for

Americans reflect the most recent scientific research about nutrition

and health. Released in 2005, the latest version of the Dietary

Guidelines contains key recommendations for the general

population as well as recommendations for specific population

groups. Information found on both the front and back of food packages can aid consumers in

choosing foods that follow these recommendations. For more information about the Dietary

Guidelines for Americans visit www.healthierus.gov/dietaryguidelines for the USDA's complete

Dietary Guidelines for Americans report. Also, see fact sheet 9.353, Dietary Guidelines for

Americans.

Figure 1: A sample nutrition

facts panel.

http://www.healthierus.gov/dietaryguidelines

http://www.ext.colostate.edu/pubs/foodnut/09353.html

http://www.ext.colostate.edu/pubs/foodnut/09353.html

The Front of the Package

Nutrient Descriptors and Claims

The front of the package is designed to get your attention. Manufacturers use different packaging

techniques to get us to buy their products. For many years, specific nutrient descriptors and

claims appeared on packages with a loosely defined form of standardization. Today, descriptors

such as "high fiber," "light," or "low fat," as well as specific nutrient claims, have standard

definitions and requirements that consumers can use as a quick guide for making smart

selections. By understanding what the nutrient descriptors and claims mean, you can more

effectively and efficiently select foods and choose between products. Table 2 provides a glossary

of nutrient descriptors and claims.

Health Claims

Health claims describe the relationship between a nutrient or a food and the risk of a disease.

Products that make a health claim must contain a defined amount of the nutrient that is directly

linked to the health-related condition.

For example, to make a claim about the relationship between sodium and hypertension, the

product must contain 140 milligrams or less of sodium per serving. If the package states that the

product "may reduce the risk of hypertension," we know that it is a low-sodium product, because

low sodium also is defined as 140 milligrams or less sodium per serving.

Additionally, the claims must make it clear that other factors, such as exercise or heredity, may

also influence the development of certain diseases. Health claims cannot state the degree of risk

reduction and must use words such as "may" or "might" in discussing the food-disease

relationship. Examples of health claims approved for food labels:

Calcium and Osteoporosis

o Claim: A diet adequate in calcium may help reduce the risk for osteoporosis, a

degenerative bone disease.

o Requirements: At least 200 milligrams calcium, no more phosphorus than calcium

per serving, and calcium must be in a form that can be readily absorbed by the

body.

Fat and Cancer

o Claim: A low-fat diet may help the risk for developing some types of cancer.

o Requirements: 3 grams or less fat per serving or fish and game meats that are

"extra-lean" (fewer than 5 grams fat, fewer than 2 grams saturated fat, and fewer

than 95 milligrams cholesterol per serving).

Fiber-Containing Fruits, Vegetables and Grain Products and Risk of CHD

o Claim: Along with eating a diet low in fat, saturated fat, and cholesterol, fiber

may help reduce blood cholesterol levels and the risk for developing heart

disease.

o Requirements: Must be or contain a fruit, vegetable or grain product, 3 grams or

less fat per serving, fewer than 20 milligrams cholesterol per serving, 1 gram or

less saturated fat per serving, and 15 percent or less calories from saturated fat,

0.6 grams or more dietary fiber per serving.

Folate or Folic Acid and Neural Birth Defects

o Claim:Healthful diets with adequate folate may reduce a woman's risk of having a

child with a neural tube defect.

o Requirements: The food must meet or exceed the criteria for a good source: 40

micrograms folic acid per serving or at least 10 percent of Daily Value. A serving

cannot contain more than 100 percent of the Daily Value for vitamins A or D

because of potential risk to fetuses.

Omega 3 - Fatty Acids

o Claim: Supportive but not conclusive research shows that consumption of EPA

and DHA omega-3 fatty acids may reduce the risk of coronary heart disease.

o Requirements: With the exception of fish and dietary supplements, foods must be

low in cholesterol and low in saturated fat.

A complete listing of health claims approved for food labels is available from the Center for

Food Safety and Applied Nutrition at www.cfsan.fda.gov/label.html.

Organic Labeling

The Organic Foods Production Act and the National Organic Program (NOP) ensure that organic

foods purchased in the United Sates are produced, processed, and certified to consistent national

organic standards. On food labels, products that use the term "organic" must meet the following

guidelines.

Products labeled as "100 percent organic" must contain (excluding water and salt) only

organically produced ingredients.

Products labeled "organic" must consist of at least 95 percent organically produced

ingredients (excluding water and salt). Any remaining product ingredients must consist of

nonagricultural substances approved on the National List or non-organically produced

agricultural products that are not commercially available in organic form.

Processed products that contain at least 70 percent organic ingredients can use the phrase

"made with organic ingredients" and list up to three of the organic ingredients or food

groups on the principal display panel. For example, soup made with at least 70 percent

http://www.cfsan.fda.gov/label.html

organic ingredients and only organic vegetables may be labeled either "soup made with

organic peas, potatoes, and carrots," or "soup made with organic vegetables."

The Back of the Package

The "Nutrition Facts" section on the back of the food label allows you to make comparisons

between the nutrient contents of similar foods and to see how the foods fit into your overall diet.

The nutrition facts panel provides information on saturated fat, cholesterol, dietary fiber and

other nutrients that are of major health concern. As of 2006, the Food and Drug Administration

(FDA) also requires that all manufacturers list trans fats on the nutrition facts panel. Scientific

research shows that consumption of trans fat raises LDL ("bad") cholesterol levels and increases

risk for developing heart disease.

The components of the nutrition panel include mandatory and voluntary dietary information. The

mandatory components are listed on the nutrition facts panel in the order shown in Figure 1.

Immediately to the right of each nutrient, the absolute amount of that nutrient (in grams or

milligrams) is listed per serving.

Additionally, a column labeled "% Daily Value" helps us determine how each nutrient fits into

an average daily diet. "Daily Value" is used to refer to two separate sets of reference values. The

Reference Daily Intakes (RDIs) are reference values for 19 vitamins and minerals, based on the

Dietary Reference Intakes (DRIs). Daily Reference Values (DRVs) also are provided for eight

additional nutrients based on dietary guidelines. The RDI and DRV form the basis for the % DV.

Voluntary dietary components on the label include: calories from saturated fat, polyunsaturated

fat, monounsaturated fat, potassium, soluble fiber, insoluble fiber, sugar alcohol, other

carbohydrate, and other essential vitamins and minerals. The standard "Nutrition Facts" panel may be presented in different formats depending on the size of the package or the total nutrient

content in the food.

Table 1: Nutrition reference amounts for different calorie levels*.

Calories

Food Component 1,600 2,000 2,200 2,500 2,800 3,200

total fat (g) 53 65 73 80 93 107

saturated fat (g) 18 20 24 25 31 36

total carbohydrate (g) 240 300 330 375 420 480

dietary fiber (g)** 20 25 25 30 32 37

protein (g)*** 46 50 55 65 70 80

* Numbers may be rounded.

** 20 grams is the minimum recommended by the National Cancer Institute.

*** 46 grams is the minimum recommended.

List of Ingredients

Ingredients for all foods must be listed on the food label, including standardized foods. The label

must also list the FDA-certified color additives by name. Ingredients are listed in descending

order by weight. Specific ingredient information, such as the source of the protein, also is

included. This allows people to avoid substances to which they are allergic or sensitive, or for

religious or cultural reasons.

As of January 2006, food manufacturers also must disclose in plain language whether products

contain any of the top eight food allergens. While numerous foods have been identified as

sources of allergic reactions, 90 percent of the allergic reactions associated with foods are caused

by one of eight foods: milk, eggs, fish, crustacean shellfish, peanuts, tree nuts, wheat and soy.

Manufacturers have two options for declaring the presence of these food substances in foods.

One option is to provide a "contains" statement next to the ingredient list that identifies the types

of allergenic ingredients contained in the product; for example, "contains milk and wheat." The

second option is to place the food source in parentheses next to ingredients derived from one of

the eight potential offending foods classes, such as sodium caseinate (milk), albumin (egg).

However, the new law does not specifically address gluten. Gluten describes a group of proteins

found in certain grains, such as wheat, barley and rye, that cannot be tolerated by people with

celiac disease. The new law requires the FDA to issue a proposed rule that allows voluntary use

of the term "gluten free" as of August 2006 and to have a final rule on "gluten free" in place by

August 2008.

Getting the Right Balance of Each Nutrient

The % Daily Value allows us to determine the nutrient contribution of that particular food or beverage relative to a 2,000 calorie per day diet. Not everyone consumes exactly 2,000 calories

each day. That number was established as the average reference intake of Americans. Factors

that contribute to energy needs include gender, age and activity level. Therefore, it is important

to establish your individual energy needs and make adjustments accordingly to fit your personal

"% Daily Value."

Table 1 lists various calorie intake levels and corresponding nutrient recommendations.

Remember that the reference amounts listed on the label are based on a 2,000 calorie diet. Some

labels also may contain reference values for a 2,500 calorie diet. DVs are listed as the percent of

a minimum or a maximum value. For example, DVs for some nutrients (total fat, saturated fat,

cholesterol and sodium) represent the upper limit considered desirable.

By using the "% Daily Value," you can easily determine what amount of a nutrient a food

provides and then choose the other foods you eat during the day according to your specific

needs. For example, if you consume 2,000 calories per day, your total fat intake should not

exceed 65 grams. If you eat 13 grams of fat at breakfast or 20 percent of your Daily Value (DV),

and about 20 grams of fat at lunch (30 percent of your DV), then you should not consume more

than about 32 grams of fat (or 50 percent of your daily fat intake) for the remainder of the day

(snacks and dinner combined).

The Daily Value is not a rigid number, but rather a reference value to aim for in balancing your

intake. Use it to compare different products. Keep in mind variety and moderation-the important

fundamentals of good eating habits!

Making Quick Comparisons Between Similar Products

Regardless of the format, the serving size is the basis for reporting the nutrient content of each

food. However, unlike in the past, where the serving size was up to the discretion of the

manufacturer, serving sizes now must be consistent between similar products (for example,

breakfast cereals) and reflective of typical consumption.

Serving sizes must be expressed in metric measures as well as common household units to make

it easier for consumers to make quick comparisons. For example, if you are trying to decide

between two breakfast cereals and want to purchase the one higher in dietary fiber, you can make

an easier and more educated comparison because the serving sizes are the same.

Making Quick Comparisons Between Similar Products

The serving size is the basis for reporting the nutrient content of each food. In the past the

serving size was up to the discretion of the manufacturer. Now serving sizes must be consistent

between similar products (for example, breakfast cereals) and reflective of typical consumption.

Serving sizes must be expressed in metric measures as well as common household units to make

it easier for consumers to make quick comparisons. For example, if you are trying to decide

between two breakfast cereals and want to purchase the one higher in dietary fiber, you can make

an easier and more educated comparison because the serving sizes are the same.

Table 2: Glossary of nutrient claims and descriptors

Term Description

Calorie free Less than 5 calories per serving.

Cholesterol

free

Less than 2 mg cholesterol and 2 g or less saturated fat per serving.

Enriched or

fortified

Has been nutritionally altered so that one serving provides at least 10% more of

the Daily Value of a nutrient than the comparison food.

Extra lean Less than 5 g fat, 2 g saturated fat, and 95 mg of cholesterol per serving and per

100 g.

Fat free Less than 0.5 g of fat per serving.

Free "Without," "no," or "zero" can all be used in place of "free."

Fresh Generally used on food in its raw state. It cannot be used on food that has been

frozen or cooked, or on food that contains preservatives.

Fresh-frozen Foods that have been quickly frozen while still fresh.

Good source One serving provides 10-19% of the Daily Value for a particular nutrient.

Good source

of fiber

Contains 10 to 19% of the Daily Value for fiber (2.5-4.75 g) per serving. If a food

is not "low fat," it must declare the level of total fat per serving and refer to the

nutrition panel when a fiber claim is mentioned.

High One serving provides at least 20% or more of the Daily Value for a particular

nutrient.

High fiber Contains 20% or more of the Daily Value for fiber (at least 5 g) per serving. If a

food is not "low fat," it must declare the level of total fat per serving and refer to

the nutrition panel when a fiber claim is made.

Lean Less than 10 g fat, 4 g saturated fat, and 95 mg cholesterol per serving and per

100 g.

Light 1) At least one-third fewer calories per serving than a comparison food; or

2) contains no more than half the fat per serving of a comparison food. If a food

derives 50% or more of its calories from fat, the reduction must be at least 50% of

the fat; or

3) contains at least 50% less sodium per serving than a comparison food; or

4) can refer to texture and/or color, if clearly explained, for example, "light brown

sugar."

Low "Little," "few," or "low source of" may be used in place of "low."

Low calorie 40 calories or less per serving.

Low

cholesterol

20 mg or less cholesterol and 2 g or less saturated fat per serving.

Low fat 3 g or less per serving.

Low saturated

fat

1 g or less saturated fat per serving and 15% or less calories from fat.

Low sodium 140 mg or less per serving.

More One serving contains at least 10% more of the Daily Value of a nutrient than the

comparison food.

Percent fat

free

A claim made on a "low fat" or "fat free" product which accurately reflects the

amount of fat present in 100 g of food; a food with 3 g of fat per 100 g would be

"97% fat free."

Reduced A nutritionally altered product which must contain 25% less of a nutrient or of

calories than the regular or reference product.

Salt or

sodium free

Less than 5 mg per serving.

Sugar free Less than 0.5 g of sugars per serving.

Unsalted Has no salt added during processing. To use this term, the product it resembles

must normally be processed with salt and the label must note that the food is not a

sodium-free food if it does not meet the requirements for "sodium free."

Very low

sodium

Less than 35 mg or less sodium per serving.

References

FDA Backgrounder: The New Food Label. BG 92-4 (December 10, 1992).

Smart Selections for Healthy Eating: Using the new food label. A project of Public Voice

for Food and Health Policy in cooperation with Campbell Soup Company.

Browne, M.B. Label Facts for Healthful Eating. National Food Processors Association,

1993.

FDA Consumer. An FDA Consumer Special Report. Focus on Food Labeling. May 1993.

FDA Consumer. Focus on Food Labeling, Vol. 27:4, May 1993.

The National Organic Program. Labeling and Marketing Information. October 2002.

Available at www.ams.usda.gov/nop/FactSheets/LabelingE.html.

1J. Anderson, Colorado State University Cooperative Extension specialist and professor, food science and human

nutrition; L. Young, M.S., former graduate student, food science and human nutrition; and S. Perryman, Extension

specialist, food science and human nutrition. Reviewed and revised by K. Topham and C. Fitzgerald. 12/10.

Colorado State University, U.S. Department of Agriculture and Colorado counties cooperating. Extension programs

are available to all without discrimination. No endorsement of products mentioned is intended nor is criticism

implied of products not mentioned.

http://www.ams.usda.gov/nop/FactSheets/LabelingE.html

Yogurt

What is Yogurt?

Yogurt is a cultured dairy product that can be made from whole, lowfat or skim milk, including

reconstituted nonfat dry milk powder. The Food and Drug Administration (FDA) describes

yogurt as a food produced by culturing one or more of the basic ingredients (cream, milk,

partially skimmed milk, skim milk, or the reconstituted versions of these ingredients may be used

along or in combination) and any of the optional dairy ingredients with a characterizing bacteria

(live and active) culture that contains the lactic acid-producing bacteria (Lactobacillus

bulgaricus and Streptococcus thermophilus). Yogurt is made by inoculating certain bacteria

(starter culture), usually Streptococcus thermophilus and Lactobacillus bulgaricus, into milk.

After inoculation, the milk is incubated at approximately 110⁰F ± 5⁰F until firm; the milk is

coagulated by bacteria-produced lactic acid. Yogurts may have additional cultures, sweeteners,

flavorings, color additives, stabilizers and emulsifiers and preservations add to it. Yogurts may

be heat-treated after culturing to extend the shelf life of the food. Most yogurts in the United

States is made from cow‘s milk, any type of milk can be used. In other countries, yogurt is made

from the milk of water buffalo, yak, goat, horses and sheep.

Because of yogurt‘s is made with live and active cultures, it has become a healthy lifestyle

favorite. Yogurt comes in many flavors and varieties which appeals to everyone‘s taste buds.

Health Benefits

Yogurt is a nutrient-dense food that meets a wide variety of nutritional needs at for everyone.

Yogurt is a good source of protein-an average 8-ounce serving contains between 8 and 10 grams

of protein, or 16 to 20 percent of the Daily Recommended Value (DRV). Because yogurt is

cultured the amount of protein often succeeds liquid milk. Yogurt is also an excellent source of

calcium. Yogurt may contain up to 35 percent of the Recommended Daily Intake (RDI) for

calcium. Yogurt is low in fat and high in certain minerals and essentials vitamins, including

riboflavin B2, Vitamin B12, phosphorus and potassium.

The words ―live and active cultures‖ refer to the living organisms—Lactobacillus bulgaricus and

Streptococcus thermophilus—which convert pasteurized milk to yogurt during fermentation.

Researchers are currently exploring how live and active culture yogurt may have a beneficial

effect on the immune system, the potential to lower cholesterol, and how it may combat certain

types of cancer-causing compounds, particularly in the digestive tract.

Health Benefits of eating yogurt:

May help reduce osteoporosis risk

Yogurt can be eaten by people who are lactose intolerant

Diets rich in calcium may help reduce hypertension

May enhance the immune system of certain individuals

Versatile and convenient –use as a substitute for mayonnaise, sour cream and cream

cheese to lower calories

May reduce the risk of colon cancer

Excellent source of calcium

Yogurt is considered a meat alternative because of high protein content

Large variety of flavors and styles that can be used to reduce calories

Protein

An average eight-ounce serving of live and active culture contains approximately 20 percent of

the Daily Value for protein.

Recommended Dietary Allowances (RDA) of Protein for Children

Age Group (years) RDA (g/day)

1-3 13g

4-8 19g

9-13 34g

14-18 52 g (boys), 46g (girls)

Source: Food and Nutrition Board, Institute of Medicine of the National Academy of Science

Calcium

Calcium is needed at every stage of life and yogurt with its live and active cultures are a great

source. Calcium is critical for bone growth, development, and maintenance at every age and

stage of life. Toddlers have an increased need for dietary calcium to support growth and skeletal

development that takes place rapidly in the early years of life. Calcium needs continue into the

teenage years and is particularly crucial for adolescent girls who need to stock their calcium

supplies to prevent osteoporosis later in life. The need for calcium increases at the body matures.

Adults achieve their peak bone mass at age 35 and after that bone loss begins to take place.

Calcium intake is critical in helping reduce bone loss, especially for postmenopausal women.

Yogurt is rich in calcium, high in protein, tolerated by lactose-sensitive children and adults,

convenient, versatile and tasty.

Dietary Reference Intake:

Age Groups (years) Adequate Intake (mg/day)

1-3 500 mg

4-8 800 mg

9-18 1300 mg

19-50 1000 mg

51+ 1200 mg

Source: Food and Nutrition Board, Institute of Medicine of the National Academy of Sciences

Calcium is an essential part of any balanced diet and is found in a wide variety of foods, most

people just don‘t get enough calcium each day. Use the chart below to ensure that you are

meeting your daily calcium quota.

Quick-Read Equivalency Chart

Food Serving Size Calcium (mg)

Live & Active Culture Yogurt (plain) One cup 450 mg

Calcium-fortified Orange Juice One cup 300 mg

Milk, (nonfat) One cup 300 mg

Chocolate milk 1% One cup 285 mg

Swiss Cheese One ounce 270 mg

Cheddar cheese One ounce 205 mg

Salmon (edible with bones) 3 ounces 180 mg

Frozen yogurt 1/2 cup 155 mg

Turnip greens, cooked 1/2 cup 125 mg

Dried figs 3 80 mg

Broccoli, cooked 1/2 cup 35 mg

Source: The Food Processor. Esha Research 7.0, 1998

Yogurt Varieties

Yogurt products come in a wide variety of flavors, forms and textures. Here are the common

terms associated with yogurt products available today. Some of the definitions were established

by the Food and Drug Administration (FDA), while others were determined by the

manufacturers.

Lowfat and nonfat: There are three types of yogurt: regular yogurt, lowfat yogurt and nonfat

yogurt. Yogurt made from whole milk has at least 3.25 percent milk fat. Lowfat yogurt is made

from lowfat milk or part-skimmed milk and has between 2 and 0.5 percent milk fat. Nonfat

yogurt is made from skim milk and contains less than 0.5 percent milk fat.

Lite (light) yogurt: 1/3less calories or 50% reduction in fat than regular yogurt.

Swiss or custard: Fruit and yogurt are mixed together for individual servings. To ensure

firmness or body, a stabilizer, such as gelatin, may be added. These products are also referred to

as ―blended‖ yogurt.

Frozen yogurt: Frozen yogurt is a non-standardized food and, therefore, is not subject to

Federal composition standards, as is the case for ―yogurt‖. In order to qualify for National

Yogurt Association‘s (NYA) Live and Cultures seal, frozen yogurt must be a product made by

fermenting pasteurized milk (can include skim milk and powdered skim milk, plus other

ingredients), using traditional yogurt cultures, until the proper acidity is reached. Many

manufacturers, according to their unique recipes, will then mix this (the ―yogurt‖ component)

with a pasteurized ice cream mix of milk, cream, and sugar, plus stabilizers or other ingredients

needed for desired consistency. This frozen yogurt base mix can then be blended with fruit or

other ingredients and then frozen. The freezing process does not kill any significant amount of

the cultures—in fact, during the freezing process the cultures go into a dormant state, but when

eaten and returned to a warm temperature within the body, they again become active and area

capable of providing all the benefits of cultures in a refrigerated yogurt product.

Not all products terms ―frozen yogurt‖ actually contain live and active cultures. Some so-called

―frozen yogurts‖ use heat-treated yogurt, which kills the live and active cultures, or they may

simply add in cultures to the mix along with acidifiers, and skip the fermentation step all

together. To make sure that a frozen yogurt contains yogurt produced by traditional fermentation

and has a significant amount of live and active cultures, look for the NYA Live & Active

Cultures seal.

Contains active yogurt cultures: Yogurt labeled with this phrase contains the live and active

bacteria thought to provide yogurt with its many desirable healthful properties. Look for the

NYA Live & Active Cultures seal to ensure that the yogurt you buy contains a significant

amount of live and active cultures

Heat-treated: Yogurt labeled with this phrase has been heated after culturing, thereby killing

the beneficial live and active yogurt cultures.

Liquid or drinkable yogurt: Fruit and yogurt are blended into a drinkable liquid.

Made with active cultures: FDA regulations require that all yogurts be made with active

cultures. Only those that are not heat-treated, however, retain live and active cultures when they

reach consumers.

Sundae or fruit-on-the-bottom: Fruit is on the bottom, so that turn upside down, it looks like a

sundae. Consumers can mix the fruit and yogurt together to make it smooth and creamy.

Buttermilk: Buttermilk is reminiscent of yogurt because it made by adding a lactic acid bacteria

culture to pasteurized whole milk (skim milk or nonfat milk can also be used). The old-

fashioned way to make buttermilk was from the left over liquid from churning butter from

cream, i.e., milk from the butter or buttermilk. After the addition of the culture, the milk is left

to ferment for 12 to 24 hours at a low temperature. It is usually labeled cultured buttermilk and

may be salted or unsalted. Buttermilk is slightly thicker in texture than regular milk but not as

heavy as cream.

European-Style yogurt or stirred curd method: Yogurt in which the yogurt is cooked in a

large vat instead of in individual cups. The curds are stirred in the vat, before they are poured

into the cups, resulting in a smoother, creamier yogurt.

French yogurt or French-style yogurt: Is the same as custard-style yogurt.

Greek yogurt: Greek yogurt is a thicker, creamier version of the regular variety. Greek yogurt

is strained to remove the excess whey from the yogurt which in turns gives it a thicker and

creamier texture. In Greece, yogurt is made with sheep‘s or goat‘s milk.

Yogurt cheese: Yogurt that has been drained and pressed into a soft cheese form. The

consistency of the yogurt cheese will be similar to soft cream cheese. It can be used as a base for

dips and spreads, as a topping for baked potatoes. It is a great alternative for regular mayonnaise,

sour cream or cream cheese.

Smoothie: There are many types of smoothies that contain yogurt or frozen yogurt. These

smoothies usually use yogurt as the base and mix in various fruits into the consistency of a

milkshake with healthier benefits.

Liquid Yogurt or Yogurt Smoothie: Yogurt that has been thinned to make it drinkable and

blended with fruit, fruit juice or other flavorings.

Kefir: is similar to a drinking-style yogurt, but it contains beneficial yeast as well as friendly

‗probiotic‘ bacteria found in yogurt. Kefir can be made from any type of milk, cow, goat or

sheep, coconut, rice or soy. The curd size of kefir is smaller than yogurt which makes it easier to

digest. Kefir is rich in Vitamin B12, and Vitamin K. It is an excellent source of biotin, a B

vitamin which aids the body‘s assimilation of other B vitamins, such as folic acid, pantothenic

acid, and B12.

Yogurt drinks: A ―yogurt drink‖, according to Federal Standards of Identity, must meet the

requirements for yogurt (the white mass –yogurt portion). It must contain a minimum of 8.25

percent milk solids not fat and 3.25 percent milkfat prior to the addition of other ingredients. It

also must be fermented with Streptococcus thermophilius and Lactobocilllus balgaricus. The

processes of yogurt beverages closely resemble that used for stirred-style yogurt. Yogurt drinks

usually pas through a homogenizer to reduce the particle size. This assures complete

hydrocolloid distribution and stabilized the protein suspension. Flavor may be added

immediately prior to homogenization or the white mass may be homogenized and then flavored.

Costs

When looking at costs, you will need to decide whether to buy single-size cartons or larger

cartons. Larger cartons are generally cheaper when you compare the price per ounce.

32-ounce store band nonfat @$1.66 = $.05 per ounce

6-ounce store brand flavored nonfat @ $.60 = $.10 per ounce

Package of eight 2.25-ounce name brand portable yogurt treats (18 ounces) @$2.95 =$.16 per

ounce.

Fruit-flavored varieties may cost more and include jam-like fruit that adds extra sugar. The

sweetened fruit replaces some of the yogurt in the carton so you get less of the calcium-rich

yogurt. Buy plain or vanilla yogurt and add your own fruit to it.

Other things to consider:

Serving size, calories, fat content and price.

Resources Used:

National Yogurt Association: http://aboutyogurt.com/index.asp

Iowa State University Extension: Spend Smart. Eat Smart. Milk, Cheese, and Yogurt:

http://www.extension.iastate.edu/Publications/PM2066AX.pdf

Food and Drug Administration: http://www.fda.gov/

Making yogurt drinkable, Dairy Foods, June, 2004, by Bob Roberts:

http://findarticles.com/p/articles/mi_m3301/is_6_105/ai_n6081210/

What is buttermilk? Does buttermilk contain butter:

http://homecooking.about.com/od/cookingfaqs/f/faqbuttermilk.htm

Nutritional Content of Kefir: http://www.kefir.net/nutrit.htm

Yogurt Cheese: http://lowfatcooking.about.com/od/quicktips/qt/yogcheese.htm

How to Make Yogurt Smoothie: http://www.ehow.com/how_4536718_make-yogurt-

smoothie.html

What is Greek Yogurt? http://www.cookthink.com/reference/257/What_is_Greek_yogurt

.

http://aboutyogurt.com/index.asp

http://www.extension.iastate.edu/Publications/PM2066AX.pdf

http://www.fda.gov/

http://findarticles.com/p/articles/mi_m3301/is_6_105/ai_n6081210/

http://homecooking.about.com/od/cookingfaqs/f/faqbuttermilk.htm

http://www.kefir.net/nutrit.htm

http://lowfatcooking.about.com/od/quicktips/qt/yogcheese.htm

http://www.ehow.com/how_4536718_make-yogurt-smoothie.html

http://www.ehow.com/how_4536718_make-yogurt-smoothie.html

http://www.cookthink.com/reference/257/What_is_Greek_yogurt

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